Pasta Dishes: Sour Cream Cheese Spaetzle with Pork Belly

• Take the sour cream spaetzle from the day before out of the refrigerator to bring it to room temperature. You can find the recipe for this in my cookbook.
• Next, the onions are peeled, quartered and cut into slightly wider strips. Then the chives are washed and cut into fine rolls. Next, the bacon is cut into cubes, please remove the cartilage.
• Heat the clarified butter in the pan and fry the bacon in it until crispy, add the onions and fry until brown. Remove the mixture from the pan and set aside, leaving the fat in the pan.
• Heat the spaetzle in this fat. Then mix in the bacon and onion mixture. Pour the meat stock over them. Add the chives and season with salt and pepper.
• Pour the cheese over it, mix well and leave it covered at a low temperature until the cheese is completely melted.
• If you like, you can fry some of the onions in a second pan and sprinkle them over the cheese spaetzle after serving.

Comment:

• There is of course no reason not to make this dish with freshly prepared sour cream spaetzle (or normal spaetzle) !!!