John Myers
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Cheese Spaetzle with Vegetables
The perfect cheese spaetzle with vegetables recipe with a picture and simple step-by-step instructions.
Spaetzle dough
- 500 gr Spelled flour – type 630
- 8 Eggs
- 2 teaspoon Salt
- Possibly some water
vegetables
- 1 piece Red peppers
- 1 piece Yellow peppers
- 1 piece Zucchini
- 1 piece Eggplant fresh
- Extra virgin olive oil
- Pepper from the grinder
- Coarse salt
roasted onion
- 4 piece Onion
- Butter
- 400 g Grated Emmental
- Black pepper from the mill
- Coarse salt
Spaetzle dough
- For the spaetzle, stir all the ingredients together until the dough bubbles and flows slowly from the wooden spoon. Put on a large saucepan half filled with salt water.
Fry the vegetables in a pan
- Cut the vegetables into small cubes and fry them in a pan with a little olive oil. Season to taste with salt and pepper.
roasted onion
- Peel the onions, cut into cubes or rings, as you like and toast them with a little butter.
cheese noodles
- Put the dough in portions into the boiling water with the spaetzle press, the perforated plate or scraped off the board. Bring to the boil 2 times per portion, skim off and place in layers in a baking dish. Put one layer each of spaetzle, vegetables and cheese in the baking dish and repeat this. The last layer should be spaetzle and cheese again. Finally distribute the onion evenly and bake the whole thing in a preheated oven at approx. 200 ° C for approx. 5 – 10 minutes. Season with pepper and salt from the mill. A leaf salad goes very well with it
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