Spaetzle with Smoked Baby Swiss Cheese
Traditionally, spatzle (tiny, noodle-like dumplings) is made by scraping dough off a wooden chopping board into boiling salt water to cook. This recipe offers an easier way by simply using colander to drop the dough into the boiling water. This tasty version of spatzle incorporates shredded smoked baby Swiss cheese with just a hint of nutmeg.
4 large eggs, beaten
1 cup whipping cream - divided use
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
3/4 cup (3 ounces) shredded Wisconsin Smoked Baby Swiss cheese
- Combine eggs and 1/2 cup cream, add to combined dry ingredients. Mix well.
- Press dough through colander into a large pot of boiling salted water. Stir. Cook until dough rises to the top and is tender; drain.
- Return to pot; add cheese and remaining cream. Cook over medium heat until cheese is melted.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.