Erben von Beulwitz Kaseler Nies´chen N° 10 Riesling Kabinett feinherb

Ingredients

• 500 gall-purpose flour
• 5 pieceseggs (size M)
• 50 mlsparkling mineral water
• 1 tspsalt
• 200 gAllgäu mountain cheese
• 100 gEmmental cheese
• 3 piecesonions
• 50 gbutter
• 1 pinchsugar
• 1 piececucumber
• 100 gsour cream (Schmand)
• 2 tbspwhite wine vinegar
• 1 bunchfresh dill

Preparation

1. 1Beat the flour, eggs, salt, and mineral water into an elastic dough until bubbles form, then let it rest for 15 minutes.
2. 2Slice the onions into fine rings and slowly caramelize them in a pan with butter and a pinch of sugar over medium heat until golden brown.
3. 3Finely grate the mountain cheese and Emmental, then mix them together.
4. 4Shave the cucumber into paper-thin slices, mix with sour cream, vinegar, and finely chopped dill, and season with salt and pepper to taste.
5. 5Bring a large pot of salted water to a boil and press the dough through a Spätzle maker into the water.
6. 6As soon as the Spätzle float to the surface, remove them with a slotted spoon and let them drain briefly.
7. 7Layer the hot Spätzle with the cheese mixture in a warmed bowl and toss gently until the cheese melts.
8. 8Distribute the caramelized onions over the cheese Spätzle and serve the dish together with the chilled cucumber salad.