Cheese Spaetzle with Vegetables
Total Time40 minutes mins
Servings: 4 people
Spaetzle dough
- 500 g Spelt flour type 630
- 8 Eggs
- 2 tsp Salt
- Possibly some water
vegetables
- 1 Red peppers
- 1 Yellow peppers
- 1 Zucchini
- 1 Eggplant fresh
- Extra virgin olive oil
- Pepper from the grinder
- Coarse salt
roasted onion
- 4 Onion
- Butter
- 400 g Grated Emmental
- Black pepper from the mill
- Coarse salt
Fry the vegetables in a pan
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
Serving: 100g | Calories: 360kcal | Protein: 26.3g | Fat: 28.4g