Recipe Tip: Kässpätzle with a Mixed Salad - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Cheese lovers, if you haven't yet come across the luscious dish that is kässpätzle, you are in for a treat with these cheesy pan-fried dumplings. Here, 'Monsieur Comté' Reinhold Schuster prepares the them with the French mountain cheese Comté.
- 600 gplain flour, plus 2 tbsp extra to dust
- 8eggs, lightly beaten
- 1 teaspoon(s)salt
- 3onions, cut into rings
- 10 tablespoonsunflower oil
- butter, for greasing
- pinch(es)freshly grated nutmeg
- 200 gComté cheese, coarsely grated
- 4 tablespoonwhite wine vinegar
- 1 tablespoonhoney
- 1 teaspoon(s)mustard
- 1shallot, finely chopped
- 200 gmixed baby lettuce salad leaves
- 1 bunch(es)parsley, leaves chopped
Step 1In a bowl, combine the 600g flour, eggs, 1 tsp salt and the measured water, adding just enough water to make a thick dough (you may not need it all). Set aside to rest for 1 hour.
Step 2Meanwhile, season the onion rings with salt and dust with the 2 tablespoons flour.
Step 3Heat 6 tbsp of the oil in a heavy-based pan. When hot, add the onion rings and fry until browned and crisp, about 10 minutes, turning regularly so they don't burn. Set aside.
Step 4Bring a large pan of salted water to the boil. Preheat the oven to 200°C. Grease a baking dish with butter.
Step 5Put the dough in portions into a spaetzle press, press into the boiling water and cook for about 3 minutes until the spaetzle rise to the top.
Step 6Remove with a skimmer, rinse briefly with cold water and drain. Repeat until all the spaetzle are cooked.
Step 7Season the spaetzle with salt and nutmeg and transfer to the prepared baking dish. Sprinkle the Comté on top and stir it in gently. Bake for 10–15 minutes.
Step 8Meanwhile, for the vinaigrette, whisk together the vinegar, honey and mustard in a small bowl and season with salt and pepper.
Step 9Whisk in the remaining 4 tbsp oil drop by drop. Stir in the shallot.
Step 10Put the salad leaves in a large bowl and dress with the vinaigrette just before serving.
Step 11Serve the spaetzle on a serving platter with the fried onions on top, sprinkle with parsley, and serve the salad on the side.
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