Corn Salad with Chile and Lime
Spatzl Gratin Ruosalp (Adopt-an-Alp Recipe)
Spatzle (little sparrow) is a traditional dish in Switzerland, Germany, Austria and South Tirol. It is sort of a free-form soft egg noodle (also called "Chnopfli" meaning little button). It can be substituted by any other coarse, doughy pasta.
10 oz Spatzle
1 tbsp Salt
7 oz Ham
7 oz Alpkase Ruosalp
1 can Button Mushrooms
7 oz Creme Fraiche
2 tbsp Vegetable Oil
- Fill a large pasta pan with water and bring to a boil. Add salt first, then the pasta. Cook until done, about 12 minutes. Drain in a colander.
- Meanwhile, peel the onion and cut into small dices. Cut the ham into small pieces. Drain the mushrooms.
- Heat the oil in a skillet. Add the onions, reduce heat to low, and cook the onions until translucent, about 5 minutes. Add ham and mushrooms, mix well and let cook for another 5 minutes.
- Add onion mix to the pasta and mix thoroughly. Add half of the grated cheese, mix well. Add the creme fraiche and mix it again.
- Preheat oven to 350 F.
- Fill a gratin or other ovenproof dish with the pasta mixture. Sprinkle with the chopped fresh or dried Oregano, then with the leftover cheese.
This recipe uses cheese from Ruosalp cheese, available only at the Davis Food Co-op!
Recipe use with permission from adopt-an-alp.com/alps
Yield: 4 servings