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.
Provided by UmmBinat
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 226, Fat 9.8, SaturatedFat 5.2, Cholesterol 125.3, Sodium 100.9, Carbohydrate 25.2, Fiber 0.9, Sugar 0.3, Protein 8.7
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