Liver spaetzle with onions and cheese

Ingredients for 2 servings:

• 200 g flour
• 150 g veal liver
• 2 tbsp oil
• 2 eggs
• ½ tsp, leveled salt
• 50 ml water
• 2 tbsp clarified butter
• 300 g onion(s)
• 150 g cheese (Emmental), grated
• 1 bunch of chives, cut into rolls
• n. B. Pepper, colored, from the mill
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

à la garten-gerd

Peel, halve, and slice the onions. Heat clarified butter in a pan. First, sauté the onions with the lid on until translucent, then brown slightly uncovered. Remove the onions, leaving the fat in the pan, and set both aside. Rinse the liver under cold water, remove any tendons and skin, and cut into small cubes. Then add 2 tablespoons of oil and puree very finely in a suitable container. Now, using a hand mixer (dough hook), mix the flour, eggs, pureed liver, 50 ml water, and 1/2 teaspoon salt until smooth. Add a little more water if necessary, depending on the consistency. The dough should not be too thin. Bring 3 liters of salted water to a boil in a large pot. In between, heat the pan with the frying fat from the onions back on the lowest heat. Now, using a spaetzle press, add about 1/3 of the dough to the boiling water. As soon as all the spaetzle float to the top, remove them with a slotted spoon, drain well, and add to the warmed pan. Then scatter 1/3 each of the cheese, onions, and chives over the top, season with a little pepper and salt, and place the lid on the pan. Press the next third of the dough into the water and continue as before, reserving some chives for sprinkling on top if desired. Finally, mix everything together and let it simmer under the lid until the cheese is completely melted. Mix everything again, sprinkle with some more chives if desired, and serve in the pan. Serve with tomato or bean salad.