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Has anyone had/used this cured, smoked, hog jowl product? We could never find this locally, so we bought some hog jowl to make guanciale (pancetta's much better cousin). Long story short, we found some guanciale locally and needed to use up the jowl. Speck was our choice. The first thing we used it for was Kasespatzle, kind of a German mac & cheese.
When growing up in Bavaria/Germany Speck was used a lot in the meals my mother used to cook.
She used it in potato soups,vegetable soups/stews,bean and lentil soups,in Sauerkraut/red cabbage,in dumplings or in the morning with eggs.
Peel, quarter and slice the onions. Wash the chives and cut into fine rolls.
Heat the clarified butter in a pan. Fry the onions and bacon cubes until golden brown, remove from the pan, set aside and turn off the heat. Leave the fat in the pan.
Mix flour, eggs, oil, salt and water as required with the mixer (dough hook) until a smooth, tough dough is obtained. It should not be too thin.
Bring approx. 2 litres of salted water to the boil in a saucepan. Fill a spaetzle press with dough and pour into boiling water. After each filling, remove the spaetzle floating on top with a slotted spoon, pour into the pan and cover with one part each of bacon and onion mixture, cheese and chives. Finally, mix everything together and leave to stand at a low temperature until the cheese has melted completely.
Mother used to make Schwäbische Käsespätzle,but whenever I visited my uncle and aunt in the Allgäu my aunt used to serve Käsespätzle with Emmentaler and Speck.With it I had a big glass of Radlermaß.I still see it served at ski resorts in the Alps.
When I get a chance to eat Käsespätzle when going back to my homeland I prefer them with the traditional Bergkäse, Allgäuer Emmentaler (or Romadur and Weisslacker cheese) and lots of roasted onions.
Come to think about this delicious meal we had usually on a meatless Friday or in summer served with a big garden salad.
Now I am drooling................
Peel, quarter and slice the onions. Wash the chives and cut into fine rolls.
Heat the clarified butter in a pan. Fry the onions and bacon cubes until golden brown, remove from the pan, set aside and turn off the heat. Leave the fat in the pan.
Mix flour, eggs, oil, salt and water as required with the mixer (dough hook) until a smooth, tough dough is obtained. It should not be too thin.
Bring approx. 2 litres of salted water to the boil in a saucepan. Fill a spaetzle press with dough and pour into boiling water. After each filling, remove the spaetzle floating on top with a slotted spoon, pour into the pan and cover with one part each of bacon and onion mixture, cheese and chives. Finally, mix everything together and leave to stand at a low temperature until the cheese has melted completely.
Question for native English speakers: How good is the translation?
Pretty good. I'd use stiff rather than tough for the spatzle, and finely chop for the chives plus 1 or 2 other similar type changes, but it's perfectly understandable as is.
Tell me about it. This thread is making me want to dig the speck out of the freezer and go buy some cheese.
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