Spätzle with cheese, bacon and onion

Spätzle are actually dumplings (halusky) that we find in the menus of German-speaking nations. They are not only very popular as a side dish to meat with sauce, but also as a separate dish when mixed with cheese, bacon and other tasty ingredients.

Cook

Dada

Servings

Ready in

40 min.

Difficulty

medium

Ingredients


all-purpose flour / plain flour	1.3 2082	lb kcal	600	grams
bacon	10.5 1920	oz kcal	300	grams
beer cheese	6.25 468	oz kcal	180	grams
chicken egg	4 352	pcs kcal	4	pieces
ground nutmeg	0.25 7	tsp kcal	¼	teaspoon
onion	8.75 110	oz kcal	250	grams
parsley leaves	0 ??	kcal	0
pork lard	1.75 449	oz kcal	50	grams
salt	0.5 0	tsp kcal	½	teaspoon
salt	0 ??	kcal	0
water	1.8 0	cup kcal	420	milliliters
water	0 ??	kcal	0

Recipe

onion 8.75 oz (250 g) • bacon 10.5 oz (300 g) • pork lard 1.75 oz (50 g)

Clean the onion and cut it fine. Cut the bacon into small cubes. Warm fat in a pan and fry the bacon and onion for about 10 minutes, stir from time to time.

all-purpose flour / plain flour 1.3 lb (600 g) • chicken egg 4 pcs • ground nutmeg 0.25 tsp • salt 0.5 tsp • water 1.8 cup (420 ml)

Put flour into a bowl, add eggs, a pinch of nutmeg, salt and water. Make smooth semi-liquid dough.

water • salt

Rub the dough through the dumplings (halusky) strainer, in hot salted water.

Cook for about 5-6 minutes until Spätzle appear to the surface.

Then drain them and rinse on the strainer quickly with cold water. Let them drip and return to the pot in which you cooked them, cover.

beer cheese 6.25 oz (180 g)

Cut the cheese into cubes and add it to the onion and bacon.

Stir cooking on low heat until the cheese melts. At this stage of preparation, we recommend to switch the cooker hood on, beer cheese has a strong smell when melted.