John Myers
Contents
show
Hand-scraped Spaetzle in Cheese Sauce
The perfect hand-scraped spaetzle in cheese sauce recipe with a picture and simple step-by-step instructions.
spaetzle
- 300 g Flour
- 3 Eggs
- Salt
- Pepper from the grinder
- Freshly grated nutmeg
- Sugar
- 1 shot Milk
Cheese sauce
- 150 g Gouda middle-aged
- 50 g Limburgers
- 100 g Parmesan
- 2 tbsp Goat cream cheese
- 300 ml Milk
- 1 tbsp Garden herbs
- 4 Splash Worcester sauce
- 100 g Pancetta belly bacon slices
- Mix the flour, eggs and milk into a smooth dough and season with salt, sugar, pepper and nutmeg.
- Let it rest for half an hour and in the meantime prepare the sauce.
- Then bring lightly salted water to the boil and place the dough on a board and gradually scrape into it.
- As soon as the spaetzle swim on top, skim and drain.
Cheese sauce
- Dice the cheese and heat the milk. Add the cheese cubes and dissolve while stirring (do not bring to the boil). Grate the Parmesan and stir in with the herbs and cream cheese.
- Season to taste with salt, pepper and Worcester sauce.
- Add the spaetzle and mix everything until the spaetzle have soaked up the sauce.
- Dice the pancetta and fry until crispy – serve everything together.
Facebook Comments