Master chef
Utensils
Apron
Bowl
Garlic press
Measuring cup
Oven mitts
Pan
Paring knife
Peeler
Rösti grater
Teaspoon
Cutting board
deep plate
Kitchen scales
slotted spoon
Spaetzle sieve
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Grease one ovenproof dish (approx. 2 l) with butter. Place the peas in a dish, allow to defrost.
Spaetzle dough
Mix the flour and salt in a bowl, make a well in the middle. Whisk together the water, ricotta and eggs, gradually pour into the well while stirring, mix. Beat the dough until it starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
To cook
In batches, press the dough through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain and transfer to the prepared dish.
Filling
Cut the sausages into approx. 1 cm slices. Peel and roughly grate the carrots. Roughly grate the cheese, mix half of the cheese into the spaetzle along with the peas, carrots and sausages.
Sauce
Combine the cream and stock, pour over the top, sprinkle with the remainder of the cheese.
Bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove.
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