F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Fresh Cheese Spaetzle
© Lucy Schaeffer

Fresh Cheese Spaetzle

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

F&W's Grace Parisi has had to perfect her spaetzle-making skills to prevent her German au pair from becoming homesick. Germans typically use quark when making spaetzle, but Parisi's au pair told her 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.

  1. 2 eggs, lightly beaten
  2. 1/4 cup plus 1 tablespoon milk
  3. 1/4 cup small-curd cottage cheese
  4. Kosher salt and freshly ground pepper
  5. 1 cup all-purpose flour
  6. 2 tablespoons unsalted butter
  7. 1/2 cup quark
  8. 1 1/2 tablespoons snipped chives
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Dry German Riesling.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.