1 cup quark cheese (see tips, below)
4 extra-large eggs
3 large egg yolks
2 cups all-purpose flour
1 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
Freshly ground white pepper
6 tablespoons unsalted butter
1 cup chopped onion
Fine sea salt and freshly ground black pepper
2 garlic cloves, chopped
1/2 nutmeg, freshly grated
Sea salt and freshly ground white pepper
1/2 pound Alpine Gruy è re-style cheese, such as Hoch Ybrig or
Gruy è re (see Note), grated
1 cup beef stock or low-sodium canned beef broth
3 shallots, thinly sliced, for garnish
2 tablespoons chopped fresh chives, for garnish
For the sp ä tzle: Boil water in a large pot; put in about 2
teaspoons of salt per quart until it tastes like sea water. In a large
bowl, beat yolks, eggs and quark together. Stir in the flour with a
rubber spatula until smooth. Add white pepper, nutmeg and salt
Working quickly with half sp ä tzle dough at a time, push dough
through the holes of a colander (or a sp ä tzle maker) into boiling
Stir the sp ä tzle and cook for about 60 seconds until the
water simmer again.
Move the sp ä tzle to a separate colander with a large slotted spoon or a skimmer.
Rinse sp ä tzle with cold water to stop cooking process. Put that batch of sp ä tzle aside.
Once water is boils again, repeat the process with the rest of the
sp ä tzle dough.
Heat a large cast-iron skillet on medium heat.
Put in 3 tablespoons of butter, following by onions.
Add pepper and salt to season; cook and stir from time to time for about 15 minutes
until light brown and tender.
Put in garlic and cook for another 2 minutes until soften.
Increase to high heat and put in sp ä tzle.
Fry sp ä tzle for about 10 minutes until starting to become golden; stir
often during the process.
Add pepper, salt and nutmeg to season.
Put in cheese; fry and stir for about 10 minutes until starting to
Pour in half a cup of beef stock, then cook and stir frequently until absorbed.
Add more stock to achieve a thick andsoupy consistency.
In the meantime, heat leftover 3 tablespoons of butter on
medium-high heat to melt in a small saucepan.
Put in shallots, add pepper and salt to season, and fry until brown and a little
6. Jazz up with chives and fried shallots and serve on the spot.
Nutrition Information :
Total Carbohydrate: 36 g(12%)
Cholesterol: 322 mg(107%)
Protein: 27 g(54%)
Total Fat: 37 g(56%)
Saturated Fat: 20 g(101%)
Sodium: 601 mg(25%)
Fiber: 2 g(7%)