Chili con Spätzli (home-made noodles)

Ingredients

Hinweis

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onions
garlic cloves
mixed minced meat
olive oil
tomato puree
chili powder
thyme
orange juice
stock
red pepper
green pepper
sweetcorn, drained (1 tin = about 280 g)
spaetzle
parsley
mild Emmentaler AOP
Salt, pepper

Star of the dish

Emmentaler AOP Mountain Mild/Classic

Preparation

Finely chop the onions and garlic. Fry the meat well in hot oil. Add the onions and garlic and continue cooking. Next add tomato puree and chili powder, cooking for a further 1 minute. Season with thyme, salt and pepper. Pour in the orange juice and stock.

Cut both peppers into bite-sized pieces. Add to the meat along with the sweetcorn and cook, covered, for 10 minutes.

Mix the spaetzle into the meat mixture and cook for a further 10 minutes. Add more water if needed. Sprinkle some parsley leaves on top.

Finely grate the Emmentaler AOP and serve with the chili spaetzle.

«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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