Käsespätzle
A Swabian (south German) dish of soft egg noodles with melted cheese and often topped with fried onions.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Käsespätzle's history is deeply intertwined with the resourcefulness of Swabian cuisine. Spätzle itself dates back centuries, likely originating as a simple peasant food made from readily available ingredients. Adding cheese was a natural progression, enhancing the flavor and nutritional value, and solidifying its place in regional culinary traditions.
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Käsespätzle is a staple of Swabian cuisine and is considered a comfort food, often enjoyed in family settings and at traditional festivals.
Regional Identity
Käsespätzle is a symbol of Swabia, a region in southwestern Germany known for its distinctive dialect, customs, and culinary traditions. It is often served in traditional Gasthäuser (inns) and at regional events, showcasing the area's heritage.
Comfort Food
The dish is deeply associated with warmth and comfort, often evoking memories of home-cooked meals and family gatherings. Its simple, satisfying flavors make it a popular choice during colder months.
Festival Fare
Käsespätzle is a common sight at regional festivals and markets, where it is often prepared in large quantities and served as a hearty and affordable meal.
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Käsespätzle offers a comforting blend of savory, creamy, and slightly nutty flavors.
The dominant flavor is the rich, melted cheese, typically Emmental or Bergkäse, which provides a creamy and slightly tangy base. The Spätzle noodles themselves offer a delicate, eggy flavor and a soft, chewy texture. Fried onions add a sweet and savory contrast, creating a satisfying balance of flavors and textures.
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Noodle Consistency
The Spätzle dough should be thick and sticky but still able to be pushed through a Spätzle maker or scraped from a board. The consistency of the dough is crucial for achieving the desired soft and chewy texture.
Cheese Selection
Use a good quality Emmental, Gruyère, or Bergkäse for the best flavor and melting properties. A blend of different cheeses can also add complexity to the dish.
Onion Caramelization
Caramelizing the onions properly is essential for adding sweetness and depth of flavor. Cook them slowly over low heat until they are golden brown and softened.
Layering Technique
Layering the Spätzle, cheese, and onions helps to ensure that the cheese melts evenly and the flavors meld together. Avoid overcrowding the pan, as this can prevent the cheese from melting properly.
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