Cheesy and delicious, this Germanic classic is a beloved taste of Vaduz.
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"In einem guten Käse sind alle Tugenden der Menschheit enthalten."
"In a good cheese, all the virtues of humanity are contained."
Liechtensteiner Käsknöpfle is a traditional dish from Liechtenstein and the neighboring Alpine regions, particularly popular in the Austrian state of Vorarlberg. It is a type of pasta dish, somewhat similar to German Spätzle or Swiss Älplermagronen, but with its own distinct character.
Käsknöpfle, often referred to as "Kässpätzle," has a long history rooted in the Alpine regions where hearty and comforting dishes are prevalent due to the mountainous terrain and cold climate. The dish is a staple in the culinary traditions of Liechtenstein and the surrounding Alpine countries.
The basic ingredients for Liechtensteiner Käsknöpfle typically include flour, eggs, milk, salt, and cheese. The cheese used is often a mild, meltable Alpine cheese like Emmental or Gruyère. The dough is made by mixing the ingredients, and the resulting batter is then pressed through a colander or a special Spätzle press into boiling water, creating irregularly shaped pasta dumplings.
As with many traditional dishes, there are regional variations and personal adaptations of Käsknöpfle. Some recipes might incorporate onions, bacon, or other local ingredients to enhance the flavor.
In Liechtenstein and the Alpine regions, dishes like Käsknöpfle are not just a meal but a cultural experience, representing the connection between the people and the land. This dish, like many traditional Alpine recipes, reflects the resourcefulness of using simple, local ingredients to create a satisfying and flavorful meal.
Liechtensteiner Käsknöpfle Recipe
Prep time 30 minutes | Cook time 20 hours | Serves 4
Ingredients:
For the Dough:
2 cups all-purpose flour
4 large eggs
1 cup milk
1/2 teaspoon salt
1./2 teaspoon nutmeg
For Topping:
2 cups grated Alpine cheese (Emmental, Gruyère)
Knob of butter
1/2 good melting cheese, mozzarella, provolone
Optional: 1 large onion, thinly sliced
Optional: 4-6 slices of bacon, chopped
Thinly sliced green onion
Instructions:
1. Prepare the Dough:
In a large mixing bowl, whisk together the flour. nutmeg and salt.
In a separate bowl, beat the eggs, then gradually add the milk while continuing to whisk.
Pour the wet ingredients into the dry ingredients and mix until you have a smooth, thick batter. It should be thicker than pancake batter but still pourable.
2. Cook the Käsknöpfle:
Bring a large pot of salted water to a boil.
Place a colander or a Spätzle press over the boiling water. If you don't have either, you can always use a cheese grater.
Pour a portion of the batter into the colander or press and use a spatula or a wooden spoon to push the batter through the holes into the boiling water. You're essentially making small, irregularly shaped drop dumplings.
Let the Käsknöpfle cook for about 1-2 minutes or until they float to the surface. Remove them with a slotted spoon and place them in a large bowl. Repeat until all the batter is used.
Once all of your dumplings are done, transfer to a warm pan with some butter and add in all of your cheese, making sure to mix while it all melts.
I love to top this dish with caramelized onions and slow cooked bacon bits, but realistically, anything goes well with this dish! It could be a side for a Germanic style feast, or simply be the main star of the show.
Feel free to adjust the recipe to your taste preferences, and enjoy this traditional Alpine dish!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
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