Spaetzle in ham cream sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring a large saucepan with plenty of salted water to the boil. Whisk eggs, 1/8 litre water, salt and nutmeg. Stir in flour with the whisk of the hand mixer. Put some dough on a wooden board, smooth it down and scrape small spaetzle directly into the boiling water with a sharp knife. Cook the spaetzle in portions for 3-4 minutes.

2. 2

   Take them out with a skimmer and let them drip off. Peel and finely dice the shallots. Heat the fat in a pan, fry the shallots in it until translucent and deglaze with the cream. Dice ham. Wash the chives and cut into fine rolls. Set aside one tablespoon each of ham and chives for garnishing and add the rest to the sauce. Season to taste with salt and pepper. Stir in the sauce thickener and bring to the boil again. Put the spaetzle in a large bowl, add the sauce and mix both well with a wooden spoon.

3. 3

   Wash the chives and cut into fine rolls. Set aside one tablespoon each of ham and chives for garnishing and add the rest to the sauce. Season to taste with salt and pepper. Stir in the sauce thickener and bring to the boil again. Put the spaetzle in a large bowl, add the sauce and mix both well with a wooden spoon. Arrange the spaetzle on a plate and sprinkle with the ham and chives set aside