Spätzle with cheese, bacon and onion

1. 

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.

2. 

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.

3. 

water • salt

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

4. 

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

5. 

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.

6. 

beer cheese 6.25 oz (180 g)

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

7. 

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.

8. 

Mix the contents of the pan with the dumplings and mix everything well.

9. 

parsley leaves

Serve with fresh chopped parsley and a glass of chilled beer.