Karl Ratzsch's Kase Spaetzle

1/2 cup flour
1 teaspoon salt, plus more for seasoning
Pinch white pepper, plus more for seasoning
Pinch of ground nutmeg
2 eggs
1/2 medium onion, diced
Pinch of sugar
4 tablespoons (1/2 stick) butter (divided)
1/2 teaspoon Hungarian paprika
3 ounces Swiss cheese, diced
Fried bread crumbs, for garnish

Bring pot of salted water to boil.

Meanwhile, sift flour into bowl. Add salt, pepper, nutmeg and eggs. Mix until batter is smooth. Press dough onto floured surface. With sharp knife, scrape small pieces of dough off and drop into boiling water, using caution as water may splash. Boil about 10 minutes. Remove from water with slotted spoon, drain and chill.

Sauté onion and sugar in 1 tablespoon of the butter until caramelized. Season with salt, pepper, and paprika, set aside and keep warm.

When ready to serve, sauté chilled spaetzle in remaining 3 tablespoons of butter until golden brown. Toss with the onion mixture and diced Swiss cheese and season with pepper and salt. Top with fried bread crumbs that have been lightly browned in butter.

Makes about 3 servings.

Comments

  1. I am very interested in acquiring some of the Ratzch's recipes. I was a waitress there in a dirndle in the sixties while studying at Marquette. My favorite job ever even though I worked professionally forty more years doing something entirely different. The restaurant at that time was full of life, interesting people and good styled. I met all the Karl's. This includes Kelly who as a teenager was a sweet and interesting young man. I morn the loss of this restaurant and those characters who no longer roam this Earth. And the food and great service Joan Heagney Neville (heagneyjo@aol.com)

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