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    You are in: Home / Recipes / Fresh Cheese Spaetzle Recipe
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    Fresh Cheese Spaetzle

    Fresh Cheese Spaetzle. Photo by breezermom

    1/1 Photo of Fresh Cheese Spaetzle

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    UmmBinat's Note:

    ZWT6 Germany. Germans typically use quark when making spaetzle, but Grace Parisi from http://www.foodandwine.com told us that the type available in the United States isn't curdy enough. So Parisi uses small-curd cottage cheese in the spaetzle and makes the chive sauce with tangy quark. Adding 2 tablespoons of granulated sugar instead of the chives turns this savory dish into a delicious dessert.

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of salted water to a boil.
    2. 2
      In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
    3. 3
      Stir in the flour until a smooth, thick, sticky batter forms.
    4. 4
      Spoon the batter into a colander with 1/4-inch holes.
    5. 5
      Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
    6. 6
      Stir the spaetzle once or twice to separate them.
    7. 7
      As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
    8. 8
      Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
    9. 9
      Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
    10. 10
      MAKE AHEAD:.
    11. 11
      The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
    12. 12
      NOTES.
    13. 13
      INSTEAD OF COTTAGE CHEESE: Farmer cheese.
    14. 14
      INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.

    Ratings & Reviews:

    • on May 23, 2010

      55

      I have no spaetzle maker, so this was true dedication on my part. I used a colander to squeeze the batter through, and then tried to shape them into "little sparrows". I don't think I succeeded very well, but the taste was wonderful! DS loved these and requested that I make them again. Thanks so much for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fresh Cheese Spaetzle

    Serving Size: 1 (93 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 225.9
     
    Calories from Fat 87
    38%
    Total Fat 9.7 g
    15%
    Saturated Fat 5.2 g
    26%
    Cholesterol 125.2 mg
    41%
    Sodium 100.8 mg
    4%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.3 g
    1%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    Quark

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