Ratzsch's kase spaetzle

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Kase Spaetzle ~ Ratzsch

 

Recipe By :Ratzsch's Restaurant, Milwaukee

Serving Size : 3 Preparation Time :0:00

Categories : Restaurants Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup flour

1 teaspoon salt -- plus more for seasoning

pinch white pepper -- plus more for seasoning

pinch ground nutmeg

2 eggs

1/2 medium onion -- diced

pinch sugar

4 tablespoons butter -- divided

1/2 teaspoon hungarian paprika

3 ounces swiss cheese -- diced

fried bread crumbs -- for garnish

 

Bring pot of salted water to boil.

 

Meanwhile, sift flour into bowl. Add salt, pepper, nutmeg and eggs. Mix until

batter is smooth. Press dough onto floured plate or board. With sharp knife,

scrape small pieces of dough off and drop into boiling water, using caution as

water may splash. Boil about 10 minutes. Remove from water with slotted spoon,

drain and chill until serving.

 

Saute onion and sugar in 1 tablespoon of the butter until caramelized. Season

with salt, pepper and paprika, set aside and keep warm.

 

When ready to serve, saute chilled spaetzle in remaining 3 tablespoons of butter

until golden brown, toss with onion mixture and diced Swiss cheese and season

with pepper and salt. Top with fried bread crumbs that have been browned in

butter. Makes about 3 servings.

 

VARIATION: Tri color * Sometimes the chef (Poulos) offers a more sophisticated

and colorful " tri-spaetzle " combination - a plate featuring a spinach spaetzle,

a tomato spaetzle and a kase spaetzle.

 

S(Online):

" www.jsonline.com/entree/cooking/jan02/13416.asp "

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Per Serving (excluding unknown items): 370 Calories; 26g Fat (64.0% calories

from fat); 14g Protein; 19g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol;

978mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4

Fat.

 

NOTES : The restaurant's kase spaetzle is an egg and flour dumpling that's

boiled, drained, cooled, then sauteed in butter and finished with Swiss cheese

and caramelized onions. It's topped with bread crumbs, then baked to brown. It's

the classic Austrian egg dumpling: it's not only boiled, but sauteed with butter

and finished with Swiss cheese (kase) and caramelized onions. Add steamed

vegetables to make it a vegetarian entree.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1032 0 0

 

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