Tyrolean Cheese Spätzle: quick & easy recipe
Tyrolean Cheese Spätzle: A recipe with childhood memories
High up among the most popular Tyrolean dishes: Tyrolean Cheese Spätzle, or “Kasspatzln” as they are called here. And for good reason, they are simply the definition of delicious and pure Alpine feeling. They are also so easy to prepare. In less than 30 minutes you can enjoy this culinary delight. You can find the recipe here!
“Kasspatzln”: Always worth a sin
This delicious flour and cheese dish – the Tyrolean delicacy doesn’t really consist of much else – is by no means the most balanced meal, but it is just the right treat after a long day on the mountain. Whether in summer on the terrace with a breathtaking view after a hike or in winter at a cosy alpine hut after skiing – Cheese Spätzle simply always taste good!
Even when you’re longing for the Tyrolean mountains and your next holiday in the Seefeld region, you can bring the holiday feeling straight home with this recipe from the Wangalm. All you need is the right sieve and the happy cooking can begin.
By the way, the Wangalm in the Gaistal is run by the host Martina from Leutasch, with strong support from the highly talented cook Burgi – she cooks all the delicious dishes on the wood-burning stove. You can visit them at 1751 metres above sea level from May to October. The perfect stop during a hike!
A real delight and even more
For me personally, this culinary highlight has even greater significance. Already when I was little, I always ate Cheese Spätzle at the hut during my skiing holidays, before I went back to the ski course well strengthened, and even today they are a must after an active day on the mountain. The only difference is that I could now enjoy them every day if I wanted to, and not just thanks to the easy recipe. I have been living here in the Seefeld region for almost a year now, and you could almost say that Cheese Spätzle brought me here.
Every time we “had” to go back home after a mountain holiday I was so, so sad that my ski instructor at the time, who became a good friend, gave me a special Spätzle sieve for my birthday one day – “to ease the longing at least temporarily”, as she said. Temporarily it worked quite well, but at some point it was no longer enough and so I finally ended up here, on this unique and beautiful high plateau at 1,200 metres and can now finally call it my chosen home.
But enough about me and my love for Cheese Spätzle and let’s get to work on the Spätzle sieve!
Cheese Spätzle: The recipe from the Wangalm
Ingredients (for approx. 4 to 6 people):
- 1 kg flour
- 5 eggs
- Approx. 400 ml milk
- A little salt
- 1 onion
- Clarified butter
- Grated, spicy cheese (Spätzle cheese)
- Roasted onions
Mix the flour, eggs, milk and salt to a smooth, sticky dough. A little tip: a wooden spoon is best for this. The dough should then be pressed through a Spätzle sieve into boiling and salted water. Alternatively, you can use a Spätzle slicer or a Spätzle press. Bring the Spätzle to the boil, stirring constantly, until they rise to the top and finally strain them with cold water.
Then sauté a finely chopped onion in clarified butter, add the Spätzle, season to taste and finally mix in grated, spicy cheese and allow to melt.
Before serving, top with fried onions and fresh chives and enjoy hot!
By the way, you can easily make the fried onions yourself: simply slice a peeled onion, season a little and dust with flour and finally fry in deep-frying fat until golden brown.
The Tyrolean “Kassspatzln” prepared according to the Wangalm recipe are ready!
Have fun cooking & enjoy the meal 😊
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Fotos: Clemens Weiss, Charly Schwarz