Käsespätzle with Beemster Extra Belegen

Main course. 4 persons. Preparation 25 min.

Ingredients

• 2 small onions
• 1 tsp sweet paprika
• 270 g patent flour
• 100 ml of sunflower oil
• 3 medium eggs
• 1 tsp salt
• 200 g Beemster Extra Belegen
• 15 g chives
• 30 g butter

Kitchen Stuff

• Kitchen paper
• Spätzlemaker or mash cutter
• Skimmer

Prepare

1. Cut the onions into rings and mix with the paprika and 20 g flour. Heat the oil in a frying pan and deep-fry the onions in about 5 min until golden brown and crispy. Remove from the pan and drain well on kitchen paper.
2. Sift the rest of the flour into a bowl and mix with a whisk with the eggs, salt and 100 ml of water to form a thick batter without lumps.
3. Bring a large saucepan of water and salt to a boil. Fill the bowl of the spätzlemaker or mash cutter with some of the batter. Place the spätzlemaker on the edge of the pan and slowly slide the tray up and down, dropping about 2-3 cm pieces of dough into the boiling water. Cook the spätzle for 1 min. If they float up, they are cooked.
4. Remove the spätzle from the pan with a slotted spoon, rinse under cold running water and drain in a colander. Repeat until all the batter is used up. Save some of the cooking water.
5. Grate the cheese and finely chop the chives. Heat the butter in a frying pan and add the spätzle with some cooking water and the cheese. Stir through and let the cheese melt. Mix in 2/3 of the chives and season with pepper and salt, if desired.
6. Divide the käsespätzle among plates and garnish with the fried onion and the rest of the chives. Serve immediately.

Want to enjoy more recipes with a Beemster twist? Then try our Spanakopita with Beemster Belegen.