John Myers
Ingredients for 5 servings:
- 500 g wheat flour
- some salt
- 5 eggs
- n. B. water
- 400 g broccoli
- 6 m.-large onion(s), red
- n. B. sugar
- e.g. balsamic vinegar
- 1 garlic clove(s)
- 300 g grated cheese, preferably mixed (mountain cheese, Emmental, mozzarella, etc.)
- 250 ml whipped cream
- some oil or butter
- e.g. salt and pepper
- e.g. nutmeg
- e.g. paprika powder
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes
Make the spaetzle as usual and let it drain: Mix the flour, salt and eggs with enough water and stir vigorously to form a smooth batter with slight bubbles. Then press the batter in several portions through a spaetzle press or a grater into a large pot of boiling salted water. If neither of these is available, place the batter in portions onto a cutting board and use a long knife to scrape individual strips down into the boiling water. Bring the spaetzle to a boil until foaming! As soon as they all float to the top, lift them out of the pot with a slotted spoon and refresh them in a bowl of cold water. Then pour them through a sieve and let them cool, or you can use them straight away. Cut the broccoli into small florets, also chop the stalk. Bring a large pot of salted water to a boil and blanch the broccoli pieces for about 5 minutes. Peel the onions and then halve them lengthwise, peel them and cut them into eighths (dividing them again if necessary). Heat oil in a pan and sauté the onion wedges. When translucent, sprinkle generously with sugar and stir until caramelized. Then deglaze with a generous splash of balsamic vinegar and remove the pan from the heat. Rub the sliced garlic clove into a (dry) casserole dish and then butter or grease with oil. Layer the spaetzle, broccoli pieces, onions, and grated cheese in several layers in the dish. Season each layer with salt and pepper, and sprinkle with grated nutmeg. Spread a cup of whipped cream (alternatively, half a cup of sour cream, poured over and mixed with regular milk) over the layered casserole dish. For the top layer, mix the cheese and onions evenly and sprinkle with a little paprika. Bake in the oven at 180-200°C (top/bottom heat) for about 30 minutes. Serve with a fresh salad.
Facebook Comments