Fresh Cheese Spaetzle Total: 25 mins

Yield: 4
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 © Lucy Schaeffer
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. More Fast and Easy
Ethnic Recipes

Ingredients
2 eggs (lightly beaten)
¼ cup plus 1 tablespoon milk
¼ cup small-curd cottage
cheese
Kosher salt and freshly
ground pepper
1 cup all-purpose flour
2 tablespoons unsalted
butter
½ cup quark
1 ½ tablespoons snipped
chives
Directions
Step 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.
Step 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.
Step 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.

h l h l d d h
 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.

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Printed from https://www.foodandwine.com 02/14/2022