"Buurespätzli pan"
The ingredients
| 500 g | BSCHÜSSIG Bauernspätzli |
| 1 | medium onion |
| 50 g | Pancetta, cooked bacon, raw ham or ham |
| 150 g | fresh mushrooms |
| 100 g | Savoy cabbage |
| 100 g | Red cabbage |
| 50 g | Sbrinz or Emmental |
| 20 g | BSCHÜSSIG Olive oil |
| 1/2 dl | White wine |
| 2 | Eggs |
| 1/2 dl | Cream |
| Salt, pepper, nutmeg |
The preparation
Pasta
Put 2-3l of fresh water on to boil for the pasta. When the water boils, add 1-1½ tbsp salt and then the BSCHÜSSIG Farmer's Spaetzli and cook "Al Dente" according to the time indicated on the package (approx. 15-18 minutes). So that you don't miss the time, set the kitchen timer for the shorter time and try the consistency of the pasta from time to time. When it is done, drain the pasta and add a few flakes of butter or a little olive oil, if you like, and mix it in.
Sauce & Garnishes
Peel and finely chop the onion and also cut the meat into small cubes. Wash the mushrooms and cut them into pieces. Wash the savoy cabbage and the red cabbage and cut into fine strips, blanch the red cabbage in salted water. Grate the cheese if in pieces. Preheat a chrome steel bowl. Heat the olive oil and braise the onions together with the meat until the onions are very soft, add the savoy cabbage and the red cabbage, pour in the white wine and continue to braise until the vegetables are crisp. Add the mushrooms and braise for a few minutes.
Mix the eggs, cream and cheese together well. Mix the "Al Dente" cooked "Bauernspätzli" in the preheated bowl with the cheese and egg and the vegetable bacon and season to taste with a little salt, nutmeg and ground pepper (grater).
En Guete
