Charcoal spaetzle with cheese sauce and onion rings

Charcoal Spaetzle with Cheese Sauce and Battered Onion Rings

Details

Servings: 4

Preparation time: 30 minutes

Cooking time: 20 minutes

Difficulty level: Medium

Calories: 750 kcal per serving

Ingredients

• 200 g flour
• 3 eggs
• 100 ml water
• 1 tsp salt
• 1 tsp activated charcoal powder
• 2 tbsp butter
• 200 g grated cheese (e.g. Emmental or mountain cheese)
• 200 ml cream
• 2 large onions
• 100 g flour (for the onion rings)
• 1 tsp paprika powder
• 1 tsp salt
• Pepper to taste
• Oil for frying

Preparation

Step 1: Prepare the spaetzle dough

Mix flour, eggs, water, salt, and activated charcoal powder in a bowl until a thick dough forms. Let the dough rest for 10 minutes.

Step 2: Cook the spaetzle

Bring a large pot of salted water to a boil. Press the dough in portions through a spaetzle press or spaetzle sieve into the boiling water. The spaetzle are done as soon as they rise to the surface. Remove with a slotted spoon and place in a bowl of cold water. Drain.

Step 3: Prepare the cheese sauce

Melt the butter in a pot. Add the cream and bring to a boil. Stir in the grated cheese and let it melt while stirring until a smooth sauce forms. Season with salt and pepper.

Step 4: Prepare the onion rings

Slice the onions into thick rings. In a bowl, mix flour, paprika powder, salt, and pepper. Dredge the onion rings in the flour until evenly coated.

Step 5: Fry the onion rings

Heat enough oil in a pot. Fry the onion rings in portions until golden brown and crispy. Drain on paper towels.

Step 6: Serve

Heat the spaetzle in a pan with a little butter. Plate and pour the cheese sauce over them. Garnish with the battered onion rings and serve immediately.

Tips

• Use fresh eggs for the spaetzle dough to achieve the best consistency and flavor.
• To ensure the onion rings are crispy, let them drain on paper towels after frying.
• Experiment with different types of cheese for the sauce to customize the flavor to your liking.
• Serve the spaetzle immediately to maintain their texture and flavor.
• Add a little nutmeg to the cheese sauce for an extra flavor note.

History

This recipe for charcoal spaetzle with cheese sauce and battered onion rings originated from a combination of traditional German cuisine and modern culinary techniques. The idea of using activated charcoal to give the spaetzle an interesting color and a unique flavor comes from my time in an avant-garde restaurant. The cheese sauce and crispy onion rings perfectly complement the spaetzle, making this dish a true delight for the eyes and palate. Let this creative interpretation of a classic inspire you and enjoy the interplay of flavors and textures.