Käsespätzle
Homemade Spätzle (German noodles) with cheese and roasted onions.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Spätzle, the base of Käsespätzle, has a long history in the Swabian region of Germany, possibly dating back to the early 18th century. Its exact origins are shrouded in mystery, but it was likely developed as a resourceful way to use readily available ingredients like flour and eggs. Käsespätzle itself developed later, building upon the tradition of spätzle, as a way to incorporate local cheeses into a hearty and satisfying meal.
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Käsespätzle is more than just a meal; it's a symbol of Swabian and Allgäu comfort food and hospitality. It's often enjoyed in a communal setting, reflecting the region's emphasis on family and shared experiences.
Regional Specialty
Käsespätzle is deeply associated with the Swabia and Allgäu regions of Germany. It's a staple on restaurant menus and a beloved home-cooked meal.
Comfort Food
It's considered a quintessential comfort food, often enjoyed during colder months or after outdoor activities like hiking or skiing. Its richness and warmth make it a particularly satisfying dish.
Social Gathering Dish
Käsespätzle is frequently served at gatherings and celebrations, emphasizing its role in fostering a sense of community and togetherness.
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Käsespätzle is a comforting dish characterized by its savory, cheesy, and slightly sweet flavor profile. The soft, chewy spätzle noodles are generously coated in melted cheese, complemented by the sweet and savory notes of caramelized onions.
The dominant flavor is the rich, creamy saltiness of the cheese, traditionally a blend of mountain cheeses such as Emmentaler, Gruyère, or Bergkäse. The spätzle itself has a mild, eggy flavor that serves as a perfect blank canvas for the cheese. Roasted onions provide a contrasting sweetness and a depth of umami, contributing to the overall complexity of the dish. A sprinkle of fresh chives or parsley can add a touch of freshness and herbaceousness.
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Spätzle Consistency
The spätzle dough should be wet and sticky, but not too runny. A good test is whether it slowly drips from a spoon. If it's too thick, add a little water; if it's too thin, add a little flour.
Cheese Selection
Use a blend of cheeses for the best flavor and melting properties. Harder mountain cheeses like Emmentaler and Gruyère provide a nutty flavor and excellent melt, while a small amount of a softer cheese like Bergkäse can add creaminess.
Onion Caramelization
Caramelize the onions slowly over low heat to bring out their natural sweetness. Avoid burning them, as this will impart a bitter flavor to the dish. Patience is key.
Layering is Key
Layer the spätzle, cheese and onions properly. Start with spätzle, then add a layer of cheese and a layer of onions. Repeat until ingredients are done and then bake if desired
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