Wild garlic spaetzle with alpine meats

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the spaetzle dough, wash wild garlic, shake dry and finely chop the leaves. Puree finely with 100 ml water. Mix 300 g flour and 1 pinch of salt. Whisk the eggs. Gradually fold in the oil, wild garlic puree and flour with a wooden spoon until the dough starts to bubble. Cover and leave to swell at room temperature for about 20 minutes.

2. 2

   For the sauce, peel and finely dice the shallot. Heat 3 tablespoons of butter in a pot and fry the shallot until transparent. Add 3 tbsp. flour and sauté until light brown. Add 300 ml water and cream while stirring, bring to the boil and stir in the stock. Simmer sauce for about 5 minutes. Season to taste with salt, pepper and chilli powder.

3. 3

   Boil up plenty of salted water. Spread the dough with a spaetzle slicer in portions into the water, let it simmer briefly. When the spaetzle float on top, remove them with a skimmer and immediately put them into a large bowl of ice-cold water (this way the green colour is preserved). Finally, pour all the spaetzle into a sieve and drain well.

4. 4

   Heat 2 tablespoons of butter in a large frying pan. Heat the spaetzle in it while turning. Serve with sauce and alpine meat. Serve with a mixed salad.

Nutrition Facts

KCAL
620 kcal

CARBS
63 g

FATS
28 g

PROTEINS
28 g