Käsespätzli
Cheese spaetzli
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 evolved from simple flour and water dumplings, a staple in Swabian cuisine for centuries. The addition of cheese and onions likely developed as a way to enhance flavor and nutrition, reflecting the region's agricultural practices and available ingredients. The dish's history is intertwined with the self-sufficient farming communities of Swabia, where resourceful cooking was a necessity.
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Käsespätzle is deeply ingrained in the culinary heritage of Southern Germany, particularly the Swabia region, and is considered a comfort food that reflects the area's cultural identity and culinary traditions.
Regional Identity
Käsespätzle is more than just a dish; it's a symbol of Swabian identity. It represents the region's agricultural history and resourcefulness, using simple ingredients to create a satisfying and flavorful meal.
Family Tradition
Preparing Käsespätzle is often a family affair, with recipes passed down through generations. The making of Spätzle itself can be a social activity, with family members gathering to knead the dough and press it through a Spätzle maker.
Celebratory Dish
Käsespätzle is often served at family gatherings, festivals, and in traditional Gasthäuser (inns) and restaurants, cementing its role as a dish associated with community and celebration.
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Käsespätzle is a savory and rich dish characterized by its cheesy, slightly chewy texture and comforting flavors.
The primary flavors come from the combination of the soft, slightly elastic Spätzle noodles, the creamy, melted cheese (typically Emmentaler, Gruyère, or a local mountain cheese), and the sweet, caramelized onions. The Spätzle provides a mild, wheaty base, while the cheese offers a sharp, nutty, and umami-rich counterpoint. Roasted onions contribute sweetness and depth, balancing the richness of the cheese. The overall flavor profile is hearty, satisfying, and comforting.
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Dough Consistency
The Spätzle dough should be sticky but not runny. Experiment with the amount of water until you achieve a dough that slowly drips from a spoon or Spätzlehobel. This ensures a light and airy texture.
Cheese Selection
Use a blend of cheeses for a more complex flavor. Emmentaler provides a nutty base, while Gruyère adds a sharper, more pronounced flavor. Local mountain cheeses can offer unique regional variations.
Onion Caramelization
Caramelize the onions slowly over low heat to develop their sweetness and depth of flavor. Avoid burning them, as this will impart a bitter taste. The onions should be deeply golden brown and soft.
Layering
Layer the Spätzle, cheese, and onions in the pan, ensuring that each layer is evenly distributed. This allows the cheese to melt properly and the flavors to meld together.
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