Käsespätzle

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Käsespätzle
Berggasthof Haldenhof - Käsknöpfle (1).jpg
Type Noodles
Place of origin Germany
Region or state Swabia
Main ingredients Spätzle, cheese, onions
Cookbook: Käsespätzle  Media: Käsespätzle

Käsespätzle (German for "spätzle with cheese") is a traditional dish of Swabia, Allgäu, Switzerland, Liechtenstein and Vorarlberg, the westernmost part of Austria.

Preparation[edit]

Hot spätzle and grated granular cheese are layered alternately and are finally decorated with fried onions. After adding each layer the käsespätzle will be put into the oven to avoid cooling off and to ensure melting of cheese.

Accompanying side dishes are green salads or potato salad. In Vorarlberg and also in Liechtenstein käsespätzle usually will be served with apple sauce. Residuals of käsespätzle will be fried with butter in a pan.

Regional specialities[edit]

Käsespätzle in pan.

In Swabia käsespätzle are prepared with Bergkäse or Emmental cheese, optionally with both. In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese.[1]

Side dishes in Vorarlberg are butter and yellowly tarnished onion rings.[2]

Diversities are found with Limburger, Weisslacker or Vorarlberger Bergkäse.

Variations[edit]

A variation of käsespätzle are so called Kasnocken or Kasnockn coming from Salzburg[3] and Obersteiermark, both parts of Austria. These are fried in a pan. Grated cheese and spätzle, freshly scraped from a board, are mixed together and will be heated in a pan.

See also[edit]

References[edit]

  1. ^ Haubenküche zum Beisl-Preis. 5-Euro-Rezepte von Österreichs besten Köchen. page 130: Vorarlberger Käsespätzle; Krenn, Wien 2005, ISBN 3-902351-67-5.
  2. ^ Franz Maier-Bruck: Das große Sacher-Kochbuch, Schuler Verlags GesmbH, Herrsching, licensed edition 1975, page 397 ISBN 3-88199-388-6
  3. ^ Ulli Hammerl. "Rezept Pinzgauer Kasnockn". SalzburgerLand Magazin. Retrieved 2016-12-09.