Markus Stöckle’s Signature Dish: Käsespätzle
Markus Stöckle’s favorite recipe is his mother’s Käsespätzle, which reliably combat his homesickness. The fluffy soufflé-like Spätzle are created by stirring and mixing the dough with a tangy cheese mixture. The dish follows the “ROSI” philosophy: minimal effort, maximum satisfaction.
Ingredients for Käsespätzle à la “ROSI”
Dough:
- 700 g flour
- 375 g organic whole egg
- 325 g mineral water
- 125 g milk
- A pinch of nutmeg
Cheese mixture:
- 300 g grated Gruyère
- 300 g grated Vacherin
- 80 g Stink Romadur cream cheese or Limburger or similar red mold cheese
Fried onions:
- 3 onions
- 60 g butter
Garnish:
- Chopped chives
- Watercress
- Chopped garlic chives
- Fried onions
- Herbs such as bergamot flowers, ground elder, garlic mustard, chickweed – whatever is seasonal
Fried onions:
- 3 onions
- 60 g butter
- Garnish:
- Chopped chives
- Watercress
- Chopped garlic chives
- Fried onions
- Herbs such as bergamot flowers, ground elder, garlic mustard, chickweed – whatever is seasonal
Preparation
- Peel the onions, cut off the stalk and halve them lengthwise.
- Slice them into fine strips, lengthwise.
- In another frying pan, heat the butter until it begins to froth and then add the onions.
- Caramelize them over a medium heat, stirring occasionally, until they are nice and golden. At this stage, the onions should have reduced to one-third the amount. Keep them warm.
- Put all the ingredients for the Spätzle dough in a large bowl.
- Blend all the ingredients until the dough is thick and still slightly lumpy.
- Using a Spätzle strainer and a dough scraper, drop the fresh Spätzle dough into a large saucepan of well-salted water.
- Strain the Spätzle well and layer them with a fair amount of the cheese mixture each time.
- Chop the chives, watercress and sliced garlic chives for the garnish.
- Top the Spätzle with the fried onions and herbs.
- Garnish the food to taste with seasonal herbs, such as bergamot flowers, ground elder, garlic mustard or chickweed. The Käsespätzle go well with a fresh slice of bread from your local baker.
"Käse-Spätzle à la ROSI, minimal effort, maximum satisfaction"
Markus Stöckle, ROSI