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Pan-fried cheese spaetzle with toasted breadcrumbs

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Ingredients for 2 servings:

  • 250 g Spätzle from the previous day
  • 120 g Emmental cheese, grated
  • 50 g breadcrumbs
  • 30 g butter
  • Salt and pepper, white

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

old Swabian leftovers

Heat approximately 20g of butter in a non-stick pan. Add the cooked spaetzle, mix with the cheese, and gently fry or simmer on low heat with the lid closed for approximately 15 minutes. Stir or turn occasionally. Finally, season with salt and white pepper. Heat the remaining butter in a small non-stick pan, add the breadcrumbs, and toast over low heat. Arrange the finished Kässpätzle on a plate and garnish with the toasted breadcrumbs. Serve with a salad. These are very simple, inexpensive Kässpätzle, made in the traditional Swabian style, without onions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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