European
Germany - Vegetarian
Allgäuer Käsespätzle mit Röstzwiebeln
Chef's Menu Description
The crowned comfort dish of the Bavarian Alps: freshly scraped hot egg Spätzle layered with pungent mountain Bergkäse and Weißlacker cheese, topped with crisp sweet caramelized onions.
Ingredients
- • 400g fresh handmade Spätzle (cooked and hot)
- • 150g aged Allgäuer Bergkäse DOP, grated
- • 100g Allgäuer Emmentaler, grated
- • 2 large onions sliced into rings and fried golden in butter (Röstzwiebeln)
- • 4 tbsp hot pasta water, 30g butter, freshly cracked black pepper and chives
Preparation Steps
1
Phase 1
In a warm bowl or cast-iron skillet, alternate layers of piping hot drained Spätzle and grated mountain cheeses, adding splashes of hot cooking water to help melt the cheese into long, gooey strings.
2
Phase 2
Toss vigorously with a wooden spoon over low heat until the cheese completely melts into an ultra-creamy, stretchy web coating every noodle.
3
Phase 3
Flash in a 200°C oven for 5 minutes if desired for a bubbly top.
4
Phase 4
Heavily crown with warm golden caramelized Röstzwiebeln, fresh chives, and black pepper. Serve immediately with a green salad.