KASESPATZLE

KASESPATZLE (cheese spatzle, for four)

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This recipe is adapted from one served at Spatenhaus an der Oper in Munich.

1-3/4 cup plus 2 tablespoons all purpose flour, divided

1-1/2 teaspoons kosher salt, divided, plus more to taste

1 large yellow onion, half thinly sliced, half finely chopped

1 cup vegetable oil

3 tablespoons unsalted butter

5 large eggs

pinch of freshly grated nutmeg

1 cup grated Bavarian bergkase cheese or gruyere

2 tablespoons finely chopped chives

freshly ground black pepper

 


 

1.In a small bowl, combine 2 tablespoons flour and ½ teaspoon salt. Add the sliced half of the onion and toss to coat.

2. Line a medium plate with paper towels and set it by the stove. In a medium skillet over medium high heat, heat the oil until shimmering. Add the sliced onions (leave the excess flour behind) and fry, using tongs to stir occasionally, until crisp and golden brown, 6 to 7 minutes. Transfer to the lined plate and transfer the oil to a heatproof bowl to cool completely before discarding. Wipe the skillet clean with paper towels and set aside.

3. Bring a large pot of well salted water to a boil over high heat.

4. Meanwhile, return the skillet to the stove over medium heat. Add the butter. When it has melted and the foam begins to subside, add the chopped half of the onion and cook, stirring occasionally, until soft and translucent but not yet browned, 5 to 6 minutes. Remove from heat and set aside.

5. In a large bowl, whisk the eggs until very frothy. Add the remaining 1-3/4 cups of flour, 1 teaspoon salt and the nutmeg and stir with a wooden spoon to a uniform, thick batter. Continue beating with the wooden spoon until bubbles slowly rise to the surface when you stop whisking, about 2 minutes.

6. When the water begins to boil, set a spatzle maker or a heat resistant colander with large holes over the pot. Pour the batter into the spatzle maker or colander. Working quickly, use a bowl scraper or rubber spatula to force the batter through the holes into the boiling water. Immediately stir the water gently to separate any stuck pieces. When the water returns to a boil, cook the spatzle for 2 minutes, then drain them and rinse well under cold water.

7. Return the large skillet with the chopped onions to the stove and set it over moderately high heat. When the onions begin to sizzle, add the spatzle and the cheese. Stir until the spatzle is hot and the cheese is fully melted. Season with additional salt to taste, then transfer to a large bowl or to 4 small plates. Top with the crisped sliced onions and chives, sprinkle with freshly ground black pepper and serve immediately.

 

adapted from Saveur Magazine, January 15, 2019

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