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Käse Spätzle is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.
Bon Appetit ! Life is Good !
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Schmelze Recipe
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Spätzle Recipe
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Tomaten – Käse Spätzle
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- cook Spaetzle
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- remove to ice water, strain
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- saute diced onions in butter until golden
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- add spaetzle, chopped parsley, kosher salt and black pepper
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- first layer spaetzle
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- add emmentaler
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- add schmelze
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- add second layer spaetzle
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- add second layer emmentaler
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- add second layer schmelze, top with chives
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- Tomaten – Käse Spätzle
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- Tomato/Kaese Spaetzle
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- lettuce, grape tomatoes and honey/herb vinaygrette
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