Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)

Category: Dishes from cereals and flour products
Kitchen: german
Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)

Ingredients

Flour 500 g
Eggs 4 things. medium size
Milk 250 g
Bulb onions 2 large
Salt 1 tsp
Butter 2 tbsp. l.
Mushrooms Optional
Cheese (preferably Allgaeuer Emmentaler) 150-200 g

Cooking method

  • A tasty, simple, self-contained dish with cheese from the Allgäu region.
  • - All products for Spetzle should be at room temperature. We mix all the products for the dough. Add flour if necessary; the dough should drip off the spoon, but thicker than on the pancakes.
  • Let the dough stand for 10 minutes. At this time, boil water in a large saucepan, add salt.
  • Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)
  • - At this time, cut the onion into thin rings, sprinkle with a little flour and fry until golden brown in butter. Keep warm until serving.
  • Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)
  • - In boiling water through a press (in my case) or through a grate, pass the spezle and boil for a minute after surfacing. Throw in a colander or remove from the water with a slotted spoon.
  • Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)
  • Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)
  • Then put on portioned plates in layers of spezle, grated cheese, spezle, grated cheese, onion on top.
  • Well, as you can imagine, everyone loves macaroni and cheese, and with tender, just cooked tender spetzle and fried onions, it's generally the apotheosis of taste!
  • You can add mushrooms to the dish, fried separately from the onions. Which is what we did.
  • Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)

The dish is designed for

4-6 servings

Note

Since the cheese is "stressful", I used a mixture of parmesan and cheddar. By the way, this is our favorite combination. Take whatever cheese you like, as long as it melts well.

Tumanchik
Very cool Olya. And new and unpretentious and easy to prepare and budget !!! In general, our way! I pledge to cook! Soon my son will have a vacation. And now we have the first course! But what can I rub it through? A colander, maybe? How thick should the holes be?
Zvezda askony
Which flour is better to take? Plain or hard varieties (the one that is intended for pasta)
vedmacck
Recently I fell in love with Spetzle - tasty, fast, satisfying!
Thanks for the recipe. Dragged away to bookmarks
Rada-dms
Zvezda askony, I cooked "Makfa" from flour, they turned out to be rather tender, but they kept their shape and did not boil. The only thing, I added flour in excess of the reuept, and the tones still dripped off the pasta presses by themselves, I only had to adjust the dough flow a little and cut it periodically.
The pasta flour will make it even tastier, just cook it to your liking, we love al dente, but I also liked these slightly soft spetzles, because I still didn't wander.
Rada-dms
vedmacck, we also now often make spetzle - fast and tasty, and the fillings can be varied. And what do you wipe with?
Rada-dms
tumanofaaaa, the holes should be larger than those of the colander, but you can make the dough thicker and scrape off the board. I tried, it didn't work. We have a flat wiping sieve from Teskoma, so it turns out quickly and beautifully through it. But you are handy, I think it will work out from the board, German women do this often without bothering with specials. devices!
vedmacck
Rada-dmswiped through a disc from a microwave steamer. I tried through a slotted spoon - small holes and a small "bowl". In contrast, cartoon steamers have large holes. Rubs perfectly with a silicone spatula.
Tumanchik
Olga cooked yesterday! And with cheese, and fried onions, and with homemade sausage, and crackers! Delicious. You just need to get used to setting it off. Squeezed out with a simple pastry syringe. But she took a very large hole and cut it off with scissors, as it was flowing with a sausage.It turned out to be something like small dumplings. It reminded me of a gnocchi, but less fidgeting. After boiling, I put them in a pan, where I added onions to fry, since the portion after boiling is too small for mine And they are delicious hot. And while I press the syringe - the first ones have already surfaced. And now I read that it is possible to take a steamer from a steamer. Need to try. I want exactly like yours. I will look for a sieve for them. Although we have this only years after ... after they become popular in Russia. But I really liked it and my husband too. Soon my son will come - I will definitely cook!
Rada-dms
tumanofaaaa, I can buy you in Moscow after the holidays and send it somehow! Just whistle!
Tumanchik
Olga cooked this yummy yesterday !!! In general, I'm just obsessed with the spetzle - I love it! And also a secret - I soaked a couple of dried mushrooms (my future matchmaker gave me for the New Year - I now use them a little bit) for the spezle. And then I look at this mushroom water and think - where to spend it. And do you know where? I did the spetzle on it !!! The color is so beautiful ... and the taste !!!! And I added the mushrooms themselves to the fried onions. I poured everything with cheese! Oh, how delicious it is! I made a huge dish - everyone sat down (even including the youngest) and drew from one dish and almost fought! Thank you very much for such deliciousness!
Rada-dms
Irina, Irisha !!! Here you are an inventor, well done, I will do it too now !!!!
And I also excelled today - I made a mushroom soup from an Italian semi-finished product for risotto! : girl_haha: Preparing in a crisis!
Tumanchik
Quote: Rada-dms
Preparing in a crisis!

Bul
Rada-dmsThanks for the recipe! My family loves that! I'm waiting for the spetseledel!
Arka
Glad, do you have potato spetzles?
If Yes, how to do? I have an excess of mashed potatoes
Rada-dms
Arka, there are, go to the book I'll look, but there, as the noodles are positioned, it seems. Now I will feed all the suffering here and unsubscribe!
Rada-dms
Here is what I wanted to do for the competition:
2 kg of cold potatoes, 3 eggs, salt, 100 g flour, toalen oil. Boiled potatoes through a press, egg, salt, flour, to make it cool! dough. Roll into sausage, cut into 1 cm pieces, roll on a sprinkled board into a finger-long kobaska! Boil in boiling water, dry and fry in ghee. I'll do it tomorrow! Only once you have mashed potatoes, it means that there is already a lot of liquid in it, you must take into account.
Rada-dms
Another recipe, for 1 kg of potatoes, 50 g sl. butter, 200 g flour, salt, not steep dough, make sticks and fry, sprinkle with sugar, cinnamon. RECIPES NOT TESTED!
Eh, I couldn't wait a day !!! I would try !! : rose: I was going to try it tomorrow too!
Rada-dms
Arka, run back to Omelka, there is a cake with potatoes, but in general I have a wonderful one
Vechenheim-style potato cake
Arka
Thank you dear! As you probably understood, I didn’t wait for it, but I did something "by eye" myself. I added some mashed potatoes. I made a steep dough with an egg and cut the sausage into gnocchi. Well done!
I looked at the cake, very interesting! But I will bake an apple one, so I will stick zrazy with mushrooms from the rest of the potatoes. Two pies a day - fatty work out.
Thanks for all the options !!!
Rada-dms
Arka, potato zrazy with mushrooms or meat is my favorite dish !!! : rose: With sour cream, but I rarely do it. Well, that reminded me, there is boiled meat, I wanted for pancakes, but now for zrazy!
Tumanchik
Quote: Arka
I made a steep dough with an egg and cut the sausage into gnocchi.
Quote: Rada-dms
, potato zrazy with mushrooms or meat is my favorite dish !!! With sour cream, but I rarely do it.
Can I broadcast less salivation?
Loksa
Girls and such adaptations are suitable for a spetzle, what do you think?
Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)
And another question should be deposited in portions, one portion is how much? Ladle? Two ladles?
Rada-dms
Loksa, if the structure is rigid, then it will do, but if it is soft, then not!
Loksa
The structure is rigid with legs, I added about the portion, I don't know how much to pour? I want to try it today. And the next day, can you warm it up? I want to take to work with me.
Rada-dms
Loksa, just use a spoon to poke it on a flat surface and wipe it with a scraper in boiling water by weight. Just don't burn yourself.
Tumanchik
Quote: Loksa
I want to try it today.
Ksyusha current by trial and error. You will start doing and you will understand! Don `t doubt! Such a sensible hostess, you MUST do it!
Talk about the current later!
Loksa
I will write, and not only. As soon as I saw the recipe, I immediately understood - I will, I don’t buy pasta, but sometimes I want such a lumpy pasta for a side dish. I make noodles, but they are so ....... Oh, I like flat soup with dumplings, large and small, so I was sure: I will like it! Very tasty, I added flour ZZ (50g) and mushroom flour (1 tsp). Thanks for the recipe !!! : a-kiss: Well, well, all our dishes have been renamed, purely imperial intrigues ....!
And actually the questions: what kind of adaptation is this, I suppose what kind of super-crusher? Should the dough flow in flops or faster in "thin threads"? I want to adapt it !!!! My tray turned out to be the most convenient - I got a bunch of everything, but should I cook either in a high saucepan, or keep it hanging ?! Otherwise, the steam brews the holes. Grinding the test failed!
Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)

There are no cutlets in the photo, with cutlets they would not give a photo, they almost ate me
Tumanchik
Ksyusha well, just a picture !!! I can imagine how delicious it is !!!! I love Spetzle !!! I am ready to eat them all day. And sweet with milk and salted and fried in oil .... with caramel .... Ksyusha you are a genius !!! I said you will understand in the process how easier and more convenient. When I did it for the first time, I was also looking for a device. And then ak looked at how much it costs ..... and bought just such a thing for a penny Allgäu Spetzle with cheese (Allgaeuer Kaesespaetzle)... Copes perfectly !!! I am glad - thanks !!! The recipe is awesome. And Ksyusha, in size it seems to me, they are as delicious to you!
Rada-dms
Loksa, be stunned! Still life of pure water !!!!
Adapted in the photo is a shpetsledelka, there is envy from the dough, from the density, fluid, just flows through the holes, tight, you need to press, there are nozzles. I'll find a link later. Sorry, I'm cooking!
Loksa
tumanofaaaa, I saw a similar one, but there Kant is smaller and flat, did not impress me. Looking at you, I bought that green everything to experiment, next time I'll try it with a slotted spoon.

Today, rashila add: the next day is also very tasty. Warmed up in the microwave and added cheese, very tasty.
Tumanchik
Quote: Loksa
next time I'll try with a slotted spoon
so I really liked the slotted spoon - I make the dough in a jug with a spout and a handle, so that you can pour it with one hand, and not with a spoon. in my slotted spoon the edges are high and curved - the dough does not spill. and a leg - you can rest and put on a saucer. cleaner around. but in general it is necessary to adapt. try to fry in oil - awesome, like chuck chuck!
Tumanchik
One Olya, your recipe is bad - EATED IN A MOMENT !!!! I don't get it
Rada-dms
Quote: tumanofaaaa

One Olya, your recipe is bad - EATED IN A MOMENT !!!! I don't get it
I saw through this a long time ago and put it off in advance! Well, and yet, no one canceled the salt-pepper tests !!
Tumanchik
Quote: Rada-dms
Well, and yet, no one canceled the salt-pepper tests !!
in ... so you pick up and no pleasure, and then you still eat up for everyone and in general anger! everyone ate for pleasure, and you got drunk and without a buzz !!! no, I want it like everyone else - so in a platter, so in layers, so pretty and HOT !!!! Oh Olya - when these children grow up already
Babushka
Rada-dms, the beauty! I am a spetzlemaniac! I cook very often. And sweet-spetzle too. It's a pity that we don't have real flour. So I get by with ordinary flour. Very often I add all sorts of things directly to the dough ...
spring
Thanks for the recipe, everything worked out, but only on the adaptation from the tapperware, I had to urgently buy it, because it didn't work out very well through something else, the holes were brewed from steam, everything was around in the dough, but now it's just a song, fast and tasty. I can’t even believe it, it’s so simple and so tasty, at this moment a favorite side dish ... Maybe there is a curd recipe?

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