Spätzle with cream chanterelles

Ingredients

Directions

1. 1

   Mix flour, eggs, mineral water, 1 teaspoon salt and nutmeg to a smooth, thick dough. Let the spaetzle dough rest for about 1 hour

2. 2

   Clean the chanterelles, clean them thoroughly. Cut the cured pork into small cubes. Peel and chop the onion. Wash, pluck and chop the thyme, except for a little bit. Boil up plenty of salted water for the spaetzle

3. 3

   Briefly fry the chanterelles in 2 tablespoons of hot clarified butter over a high heat. Add onion and smoked pork and

4. 4

   Fry for 2-3 minutes. Season with pepper, thyme and a little salt. Add a good 3/8 l water, cream and sour cream. Bring to the boil, stir in broth and simmer for about 3 minutes. Add sauce thickener, bring to the boil. Season with salt and pepper, keep warm

5. 5

   In the meantime, place the spaetzle dough in small portions on a moistened board. Use a wet knife to scrape into thin strips in boiling water. Bring to the boil once, take out, quench and drain

6. 6

   If necessary, toss the spaetzle in 1 tablespoon of hot clarified butter. Serve everything. Garnish with salad, pink berries and the rest of the thyme