In the Swabian dialect the word "spätzle" means "sparrow". This is also the imaginative name of the gnocchi made from flour, eggs and water or milk originating in southern Germany and widespread in Tyrol, Alsace, Switzerland, South Tyrol and Trentino
- 400 g 00 flour
- 300 g malga cheese (toma type)
- 150 g milk
- 5 eggs
- 2 onions
- grated nutmeg
- peanut oil
The variant we offer is typical of the Allgäu peasant cuisine, region south of the Bavarian district of Swabia. Here, as in the rest of Germany, they are served with meat dishes. In Italy as a single dish, seasoned with cream or melted butter.
For the recipe of Bavarian Spätzle, mix the flour with the eggs, a little salt and 2 g of nutmeg in a bowl. Incorporate the milk at room temperature a little at a time: you will obtain a fairly liquid mixture. Boil water in a large saucepan.
Thinly slice the onions into rings and fry them in plenty of oil until golden brown. Grate the mountain cheese. Help yourself with the special spätzle grater to create the dumplings: place the tool on the edges of the pot and, one ladle at a time, pour the mixture into it, making it drop back into boiling salted water.
Cook the dumplings, once they have surfaced on the surface, for 2 'and drain them. Melt a knob of butter in a pan, then sauté the spätzle until lightly browned. Stir in the malga cheese over low heat and stir well. Cut a few strands of chives into small spools. Serve the hot spätzle, completing with the fried onion and chives.
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