Käsespätzle
Austrian cheese noodles, similar to mac and cheese but with a unique flavor and texture.
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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Spätzle, the noodle base of Käsespätzle, has its roots in Swabia, Germany, with a history stretching back to the 18th century or possibly even earlier. The dish reflects the simple, hearty fare of the region, influenced by the need for filling and inexpensive meals during times of hardship and agricultural life. Its adaptation with cheese is likely a later addition, reflecting regional dairy production and preferences.
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Käsespätzle is a quintessential comfort food, deeply ingrained in Austrian and Southern German culinary traditions. It's often enjoyed as a hearty main course, particularly during colder months, and represents a celebration of simple, locally sourced ingredients.
Regional Variations
Different regions within Austria and Southern Germany have their own versions of Käsespätzle, using different types of cheese, toppings, and spätzle recipes. These variations reflect the unique culinary traditions of each area.
Restaurant Staple
Käsespätzle is a common dish found on the menus of traditional Austrian restaurants and Gasthäuser, showcasing its enduring popularity and cultural relevance.
Home Cooking
It's also a beloved dish made in homes, passed down through generations. Many families have their own secret recipes for the perfect spätzle and cheese blend.
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Käsespätzle offers a rich and savory flavor profile, dominated by the combination of tender egg noodles and melted cheese. Toasted onions add a sweet and slightly pungent counterpoint.
The primary flavor is the creamy, cheesy richness, often achieved with a blend of regional cheeses like Emmentaler, Bergkäse, or Gruyère. The Spätzle themselves contribute a mild egg-noodle flavor and a delightful chewy texture. Fried onions add a caramelized sweetness and a welcome textural contrast. Some variations include a sprinkle of fresh chives or parsley for a touch of herbaceousness and brightness.
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Spätzle Consistency
The spätzle dough should be thick and sticky, but still able to be pushed through a spätzle maker or scraped from a board. Don't overmix the dough, as this can result in tough spätzle.
Cheese Selection
Use a blend of cheeses that melt well and have complementary flavors. Emmentaler and Gruyère are good choices. Grating the cheese coarsely allows it to melt evenly.
Onion Preparation
Slowly caramelizing the onions in butter is key to developing their sweet flavor. Be patient and cook them over low heat until they are golden brown and softened.
Layering is Key
Layer the spätzle and cheese in a baking dish, adding the fried onions between the layers. This helps the cheese melt evenly and distributes the flavors throughout the dish. A final bake in the oven seals everything together.
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