Wild garlic and cheese spaetzle
WIESN-Week 🥨🎡🎢🧀
This week we are theming our dishes around the Oktoberfest! Cheese spaetzle always works at the Oktoberfest, doesn't it? How about a wild garlic version? @nellys.zuckerstuecke has a great recipe for you:
Ingredients
For the spaetzle:
500 g spaetzle flour
200-250 ml mineral water
2 eggs
1 pinch of salt
1 medium jar of wild garlic pesto
For the fried onions:
4 onions
3 tbsp flour
Olive oil
Ingredients for the cheese sauce:
1 packet of GOLDSTEIG ricotta
1 packet of GOLDSTEIG pasta cheese
200 ml cream
Salt
Pepper
Preparation
First mix the flour with 200 ml water, salt, pesto and the eggs. If the dough is not viscous enough, carefully and slowly add the remaining water. Now bring a large pan of water to the boil, add the salt and turn down the heat. The water should be boiling but not bubbling. Now scrape the spaetzle into the water or use a spaetzle slicer to scrape them into the water. Leave to boil until the spaetzle float to the surface.
Place the spaetzle in an ovenproof dish and cover with aluminium foil until ready to use. Then peel the onion and cut into rings/half rings. Flour generously and fry in a pan in hot olive oil until crispy. Reheat the spaetzle in a pan and fry lightly. For the cheese sauce, add the cream, GOLDSTEIG Ricotta and GOLDSTEIG Pasta Cheese to the spaetzle. Season with salt and pepper and stir until the cheese has completely melted. Sprinkle over the fried onions as a topping.
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Recommendation:
Be sure to try our GOLDSTEIG Ricotta and our GOLDSTEIG Pasta Cheese with this dish.🤍
You can find out more at:
https://www.goldsteig.de/so/kaesesorten/almdammer
https://www.goldsteig.de/so/kaesesorten/ricotta
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