Käsespätzle
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Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.
Key facts
- Prepared food.name
- Käsespätzle
- Prepared food.image
- Berggasthof Haldenhof - Käsknöpfle (1).jpg
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- Käsknöpfle Kasspatzl
- Prepared food.country
- Germany
- Prepared food.region
- Swabia
- Prepared food.type
- Noodles
- Prepared food.main_ingredient
- Spätzle, cheese, onions
via Wikipedia infobox
Wikidata facts
- Instance of
- pasta dish
- Part of
- Swiss cuisine
- Has part
- fried onion
- Country of origin
- Germany
- Image
- 2015 0718 Käsespätzle Sölden.jpg
Show 1 more fact
- Commons category
- Käsespätzle
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- Preparation
- Regional specialities
- Variations
- See also
- References
Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.
== Preparation == Hot spätzle and grated cheese such as Emmentaler or granular cheese are layered alternately and finally topped with fried onions. After adding each layer, the is baked until all the cheese is melted.
Excerpted from Wikipedia’s “Käsespätzle” article, available under the CC BY-SA 4.0 licence.