Homemade spaetzle with pork medallions

Name: Homemade spaetzle with pork medallions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 4 Eggs (size M); 2 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 120 ml Mineral water; 250 g Chanterelles; 8 Pork medallions (approx. 50 g each); 4 discs Bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/8 l dry white wine; 2 TABLESPOONS Sauce thickener; 1 TABLESPOON Butter; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs (size M)
2 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
120 ml Mineral water
250 g Chanterelles
8 Pork medallions (approx. 50 g each)
4 discs Bacon
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/8 l dry white wine
2 TABLESPOONS Sauce thickener
1 TABLESPOON Butter
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Mix flour, eggs, egg yolk, 1 teaspoon of salt, nutmeg and mineral water to a smooth, thick dough. Let dough rest for about 1 hour. Wash and clean the chanterelles. Wash the meat and pat dry. Cut the bacon slices in half lengthwise. Put 1/2 slice around each medallion and fix with wooden skewers.
2
Boil up plenty of salted water. Put some spaetzle dough on a spaetzle slicer and slice the spaetzle into the boiling water. Bring to the boil until the spaetzle rise. Lift out the spaetzle with a skimmer, put it in a sieve and rinse briefly with cold water. Drain and keep warm. Process the rest of the dough in the same way. Heat the oil in a pan. Season medallions with salt and pepper and fry them in the pan on both sides for 2-3 minutes, remove and keep warm. Fry the chanterelles in the frying fat while turning, deglaze with wine and 1/4 litre of water, bring to the boil, season with salt and pepper and thicken with sauce thickener. Bring to the boil again. Melt butter in a pan, toss spaetzle in it. Arrange spaetzle, medallions and mushroom sauce on a plate.
3
Heat the oil in a pan. Season medallions with salt and pepper and fry them in the pan on both sides for 2-3 minutes, remove and keep warm. Fry the chanterelles in the frying fat while turning, deglaze with wine and 1/4 litre of water, bring to the boil, season with salt and pepper and thicken with sauce thickener. Bring to the boil again. Melt butter in a pan, toss spaetzle in it. Arrange spaetzle, medallions and mushroom sauce on a plate. Garnish with parsley. Serve with mixed salad