Spaetzle - The German Dumpling That's a One-Pot Wonder

Today at Jocas Kitchen I bring you a traditional dish from the region of Germany and Austria.
It's called Käsespätzle or Spaetzle. And it is based on pasta made of eggs called Spaetzle. This delicious recipe does not take much time to prepare and is very easy. You can use them with your stewed or charcoal meats, but also as appetizers. And if you like cheese, you will love this recipe.
I invite you to see and share the recipe. enjoy.

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Ingredientes:
100gr queso mozzarella rallado.
100gr queso emmental rallado
1/2cdta nuez moscada en polvo.
pimienta al gusto.
10gr cebollin picadito.
10gr perejil picadito.
100gr cebolla en julianas.
155gr tocino ahumado.
1/2 cebolla picadita.
300gr pasta spaetzle.
1cda mantequilla clarificada.
2cdas harina de trigo.
1cdta aceite. puede ser oliva o vegetal.
Preparacion.
poner a hervir el agua y ya hirviendo agrega el aceite, 1cdta de sal y la pasta.
deja por 8 minutos. al dente. mover constante.
sacar y escurrirla para que no siga la cocion. tambien puede agregar agua a tiempo y drenar
la cebollas ponerlas en la harina, que se impregnen bien y poner el sarten con mantequilla a dorar, sacar y escurrir e papel absorvente de cocina. reservar.
en sarten agregar tocino, dorar dos minutos y agregar cebollas picaditas. dorar.
agregar la pasta y dorarla por 3 minutos.
luego agregar los quesos y mover bien. deben dorarse unos minutos.
al final de decoracion agrega el perejil, las cebollas fritas y el cebollin.
una delicia. preferible comer bien caliente por el queso. disfruta




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