Swabian Cheese Spaetzle with Onions and Lamb’s Lettuce

Ingredients for the spaetzle:

  • 375g spelled haze
  • 3 eggs
  • 200ml Mineral water
  • 200 g Emmental
  • 40g butter
  • 40g clarified butter
  • oil
  • Salt
  • pepper
  • nutmeg
  • 2 onions
  • 1 branch Parsely

Crack the eggs and mix with spelled steam and a little salt. Add the mineral water until the dough is viscous. Beat the dough until it bubbles. Let it rest for a while.

Using a spaetzle board and scraper, scrape the spaetzle from the dough into boiling salted water and cook until they float to the top. Remove and dip briefly in cold water. Melt the butter in a pan or saucepan and add the spaetzle. Grate the cheese and let it melt over it. Season with salt, pepper, and nutmeg.

Peel the onions and cut them into fine rings. Fry in a pan with oil. Remove.

Rinse the parsley, spin dry and fry in the remaining fat of the pan.

Arrange the spaetzle on plates and drape the roasted onions and fried parsley on top.

Ingredients for the salad:

  • 200 g Lamb’s lettuce
  • 1 teaspoon horseradish
  • 5g cranberry compote
  • 2 oranges
  • 1 branch Parsely
  • 10ml olive oil
  • 10ml dark balsamic vinegar
  • 5g Mustard
  • Salt

Wash the lettuce and pat dry. Squeeze the oranges. Mix olive oil, vinegar, mustard, horseradish, cranberry compote, and orange juice, and season with salt. Pluck the parsley, wash, dry, and roughly chop. Mix the dressing with the lamb’s lettuce and sprinkle with the parsley.

What do the ingredients cost?

The price for 3 people is 8.61 euros. At €2.80, Emmental is the most expensive ingredient.

Leave a Comment

Your email address will not be published.

Scroll to Top