Description
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.
Ingredients
- Eggs
- Milk
- Small Curd Cottage Cheese
- Salt & Freshly Ground Black Pepper
- All-purpose Flour
- Unsalted Butter
- Quark
- Chives
Instructions
- 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 sauting
- Instead of cottage cheese: farmer cheese
- Instead of quark: crme frache, fromage blanc, lebneh or mascarpone