Basil spaetzle with chanterelle ragout and dried cherry tomatoes

Name: Basil spaetzle with chanterelle ragout and dried cherry tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g cherry tomatoes; 7-10 Tbsp salt, pepper; 500 g Flour; 1 collar Basil; 8 Eggs (Gr. M); 400 g Chanterelles; 2 Onions; 2 TABLESPOONS Oil; 2 cups (150 g each) Cream cheese with fine garlic; 250 g Whipped cream; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g cherry tomatoes
7-10 Tbsp salt, pepper
500 g Flour
1 collar Basil
8 Eggs (Gr. M)
400 g Chanterelles
2 Onions
2 TABLESPOONS Oil
2 cups (150 g each) Cream cheese with fine garlic
250 g Whipped cream
baking paper

Directions

1
Wash and halve the tomatoes. Line a baking tray with baking paper. Spread tomatoes on it and season with salt. Cook in the preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: see manufacturer) for about 45 minutes.
2
For the spaetzle, mix flour and 2 teaspoons salt in a bowl. Wash the basil, dab dry. Pluck the leaves and put them into a tall mixing bowl, except for a little garnish. Add eggs and puree with 100 ml water. Gradually stir the mixture into the flour. Beat with a wooden spoon until the dough starts to bubble. Put the dough in portions into a spaetzle press and cook in boiling salted water for 3-4 minutes. Lift out with a skimmer and drain on a sieve. Keep warm.
3
Wash, drain and clean the chanterelles briefly but thoroughly. Peel and chop the onions. Heat the oil in a large pan. Fry the chanterelles thoroughly. Add the onions and fry with them. Add bresso and cream, season with salt and pepper. Simmer for 5 minutes, season again. Carefully mix the sauce with the noodles and the tomatoes. Serve garnished with set aside basil.