Käsespätzle

Ashley Davis, Copper Pot, Seddon

Ingredients

5 Whole eggs

350g 00 Flour or high quality ground white flour
200g Gruyere cheese
1 shallot
Flour for dusting
Canola oil for frying
5g black truffles

Method

Bring a large pot of water to the boil and season with salt. (10g salt per litre of water )

Whisk the eggs and slowly add the flour until fully incorporated.

Add a splash of sparkling water as required. The dough should resemble a really thick pancake mixture.

Pass the Spätzle mix through a specialised grater or just make your own. Once they float, they are ready to be removed immediately into a casserole dish.

Slice a shallot finely with a knife or mandolin and dust in some extra flour.

Fry the shallots in medium hot oil (170 degree) so they don’t burn.

Grate your cheese, finer is better as it will melt easier on your Spätzle.

Chop the truffle finely into a small crumble.

Layer each batch of spätzle with a little of the cheese until both are used up, finishing with cheese on the top. Top with the truffle and shallots.

 Serves 2 as a meal or 4 as a side dish to accompany meat.

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