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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.

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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


Markus Stöckle’s Signature Dish: Käsespätzle