Hearty Cheese Spaetzle with Salad

A great pasta dish for any occasion:

Salad dressing: first you should make the sauce, as it should infuse at least 1 h polished 1 day. Otherwise it tastes a little bland.

Mix yogurt and salad dressing in a baking bowl. Add a lot of bell pepper, paprika and fondor and mix. Add whipped cream. Let stand at room temperature for at least 1/2 h before serving, alternatively keep in ice box for at least 3 days).

Sparrows: Cut onions into small cubes and brown in a large frying pan with a little light butter until golden. Put the sparrows in salted water and cook on the stove. Melt 30 ml of fat broth in warm tap water, add to the onions and boil briefly. Add basil, pepper, oregano, marjoram and a little Knorr seasoning. Thicken slightly with a very little sauce thickener, not too much, it will thicken. Add 2/3 to 3/4 of the salad dressing and let it boil very briefly. Drain the spareribs and put them into the saucepan with the sauce. Cut the cheese into small pieces and add, put the lid on and stir gently to dissolve. Be careful not to burn it! If necessary, add a little tap water.

Put it hot on the table.

Leaf lettuce: In principle, the leaf lettuce is cut here just before serving, because it becomes alternatively druesch.

1. rinse the cucumber, cut 1-2 cm wide strips of the peel into small pieces.

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