Ingredients with Measurements:
- 1 pound of Spätzle
- 2 red bell peppers, roasted and peeled
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 ounces of goat cheese
- 1/2 cup of heavy cream
- Salt and pepper, to taste
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of breadcrumbs
Special equipment needed:
- Roasting pan
- Large pot for boiling Spätzle
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half, remove the seeds and stem, and place them on a roasting pan. Drizzle with olive oil and roast for 20-25 minutes, or until the skin is charred and the peppers are tender.
2. Remove the peppers from the oven and let them cool. Once they are cool enough to handle, peel off the skin and chop the peppers into small pieces.
3. Bring a large pot of salted water to a boil. Add the Spätzle and cook according to package instructions, or until tender.
4. While the Spätzle is cooking, heat a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
5. Add the chopped roasted red peppers to the skillet and cook for 2-3 minutes.
6. Add the goat cheese and heavy cream to the skillet and stir until the cheese is melted and the sauce is smooth.
7. Drain the Spätzle and add it to the skillet with the sauce. Stir to combine.
8. Season with salt and pepper to taste.
9. In a separate small skillet, toast the breadcrumbs over medium heat until they are golden brown.
10. Serve the Käsespätzle hot, garnished with chopped parsley and toasted breadcrumbs.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 53g
Protein: 15g
Sodium: 450mg
Substitutions for ingredients:
- Instead of Spätzle, you can use any type of pasta.
- Instead of red bell peppers, you can use roasted tomatoes or eggplant.
- Instead of goat cheese, you can use feta or blue cheese.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add cooked chicken or sausage to the skillet for a heartier meal.
- Use different herbs, such as thyme or basil, instead of parsley.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- To save time, you can use jarred roasted red peppers instead of roasting your own.
- Make sure to stir the sauce constantly to prevent the cheese from sticking to the skillet.
- If the sauce is too thick, add a splash of milk or cream to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Käsespätzle in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Käsespätzle in individual bowls or on a large platter.
Garnishes:
Garnish with chopped parsley and toasted breadcrumbs.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, add more goat cheese or cook it for a few more minutes to thicken it up.
- If the sauce is too thick, add more cream or milk to thin it out.
Food safety advice:
- Make sure to cook the Spätzle and the sauce to the correct temperature to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to the correct temperature before eating.
Food history:
Käsespätzle is a traditional German dish that originated in the region of Swabia. It is similar to macaroni and cheese but is made with Spätzle, a type of egg noodle.
Flavor profiles:
This dish is creamy, savory, and slightly sweet from the roasted red peppers.
Serving suggestions:
Serve the Käsespätzle as a main course for dinner or as a side dish for a larger meal.
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Region: German