Emmentaler button spaetzle pan

  • 30 minutes
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  • lactose-free, 
  • vegetarian

Ingredients for 4 Portions

500 g Swiss chard
3 tomatoes
12 sun-dried tomatoes in oil
1 onion
150 g Emmentaler AOP
1 tbsp cooking butter
500 g button spaetzle
2 tbsp oil
Salt, pepper

Star of the dish
Emmentaler AOP Organic Mild/Classic

Cut the Swiss chard stalk and leaves separately in wide strips of about 1 cm. Cut the tomatoes into cubes, cut the sun-dried tomatoes into strips. Finely chop the onion. Cut the Emmentaler AOP with a potato peeler to make cheese shavings.

Heat the cooking butter in a frying pan. Fry the button spaetzle in the butter for 4-5 minutes, then remove from the pan. Heat the oil in the pan. Sweat the Swiss chard stalks and onions in the oil for about 5 minutes. Then add the Swiss chard leaves, tomatoes and sun-dried tomatoes and cook all together over a moderately high heat for 3 minutes, season with salt and pepper.

Add the button spaetzle, warm briefly, arrange on a dish and sprinkle the cheese shavings on top.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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