Cheese Spaetzle

For the cheese spaetzle, prepare a spaetzle dough with eggs, flour, salt and a little water.

Whip the dough and mix with enough water to make a tough dough that does not fall off the spoon. Let it rest briefly.

Boil plenty of water with salt and oil in a large saucepan. Scrape spaetzle from the dough from the board into the water. To do this, spread the dough thinly on a spaetzle board with a wide kitchen knife and then scrape it, strip by strip, into the boiling water. You can also use a spaetzle planer or a spaetzle press.

Remove the spätzle floating on the surface with a slotted spoon, rinse in cold water and drain well.

Brown the onions cut into rings in butter or possibly lard in a large frying pan, add the sparrows and fry until they turn slightly brown.

Add grated cheese and plenty of pepper, cover and roast at low temperature with pan lid closed until cheese is melted. Sprinkle with chives, if desired.

Serve with green leaf salad.

Preparation Tip:

You can cook the cheese spaetzle in the stove instead of in the frying pan. To do this, pour 1 tablespoon of the mixture into a warmed ovenproof dish. Alternate layers of spätzle, browned onion rings and grated cheese. Top with more cheese and a few onion rings for decoration. Then bake for 10 minutes at 180 degrees in the oven.

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