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Spätzle with cheese, bacon and onion

Spätzle with cheese, bacon and onion

    

Spätzle are actually dumplings (halusky) that we find in the menus of German-speaking nations. They are not only very popular as a side dish to meat with sauce, but also as a separate dish when mixed with cheese, bacon and other tasty ingredients.

recipe,photo-recipe,onion,bacon,all-purpose flour / plain flour,beer cheese,Pasta,Seasonal recipes

Pasta

Cook

No. of servings

6

Ready in

40 min.

Difficulty

medium

 

 

Recipe

1. 

onion 8.75 oz (250 g)  bacon 10.5 oz (300 g)  pork lard 1.75 oz (50 g)

Clean the onion and cut it fine. Cut the bacon into small cubes. Warm fat in a pan and fry the bacon and onion for about 10 minutes, stir from time to time.

2. 

all-purpose flour / plain flour 1.3 lb (600 g)  chicken egg 4 pcs  ground nutmeg 0.25 tsp  salt 0.5 tsp  water 1.8 cup (420 ml)

Put flour into a bowl, add eggs, a pinch of nutmeg, salt and water. Make smooth semi-liquid dough.

3. 

water  salt

Rub the dough through the dumplings (halusky) strainer, in hot salted water.

4. 

Cook for about 5-6 minutes until Spätzle appear to the surface.

5. 

Then drain them and rinse on the strainer quickly with cold water. Let them drip and return to the pot in which you cooked them, cover.

6. 

beer cheese 6.25 oz (180 g)

Cut the cheese into cubes and add it to the onion and bacon.

7. 

Stir cooking on low heat until the cheese melts. At this stage of preparation, we recommend to switch the cooker hood on, beer cheese has a strong smell when melted.

8. 

Mix the contents of the pan with the dumplings and mix everything well.

9. 

parsley leaves

Serve with fresh chopped parsley and a glass of chilled beer.

Bon appetit!

Ingredients

all-purpose flour / plain flour1.3lb600grams
bacon10.5oz300grams
beer cheese6.25oz180grams
chicken egg4pcs4pieces
ground nutmeg0.25tsp¼teaspoon
onion8.75oz250grams
parsley leaves-
pork lard1.75oz50grams
salt0.5tsp½teaspoon
salt-
water1.8cup420milliliters
water-

 

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