Fresh Cheese Spaetzle

Recipe by UmmBinat
READY IN: 25mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water to a boil.
  • In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Stir in the flour until a smooth, thick, sticky batter forms.
  • Spoon the batter into a colander with 1/4-inch holes.
  • Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
  • Stir the spaetzle once or twice to separate them.
  • As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
  • 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.
  • 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.
  • MAKE AHEAD:.
  • The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
  • NOTES.
  • INSTEAD OF COTTAGE CHEESE: Farmer cheese.
  • INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.
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