Spätzle pan with corn flour

Ingredients for 2 servings:

• 150 g wheat flour
• 50 g corn flour
• 2 eggs
• 75 ml water
• 1 pinch of salt
• 1 tsp clarified butter
• 20 g smoked ham, cut into thin slices
• 1 spring onion(s), cut into fine rings
• 12 g hard cheese, grated, e.g. Parmigiano
• 1 tsp, heaped wild garlic pesto, alternatively basil pesto
• 1 pinch(s) black pepper, medium-finely ground
• some olive oil, virgin
• 30 g dried tomatoes, pickled in oil, cut into thin strips, instead of ham

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

, simple, quick and delicious al dente, also suitable for vegetarians

Mix the flour, cornflour, and salt evenly in a bowl. Crack the eggs directly into the center of the bowl. Using a wooden spoon, mix the eggs first in small circular motions, then gradually add the flour a little at a time. When the mixture becomes doughy, add the water and mix in all the flour until a tough dough forms. The dough should only roll off the spoon very slowly. Cover the dough with a cloth and let it swell and rest for at least 15-20 minutes. In the meantime, bring a pot of salted water to a boil for the spaetzle. Grate or shred the hard cheese. Roll up the ham slices and cut into thin rolls; alternatively, cut the pickled tomatoes into thin strips. Clean the spring onions and cut into thin rings. Whisk the spaetzle dough again vigorously and then grate it in portions into the hot, boiling water using a spaetzle grater. When the spaetzle rise to the top, they’re cooked. Lift them out with a slotted spoon and place them in a sieve or colander to drain. Drain the water and heat the clarified butter in a pot over medium heat. Briefly fry the drained spaetzle, tossing once. Now add the ham strips and onion rings and fry, tossing the contents of the pan again. Sprinkle the grated cheese over the top, add the wild garlic pesto, and gently mix with the spaetzle. Season to taste with freshly ground pepper and drizzle with a few drops of olive oil. Serve in deep plates or serve immediately from the pan. Vegetarian variation: instead of the ham, use sun-dried tomatoes marinated in oil! http://www.chefkoch.de/rezepte/60261021971432/Einlegene-Tomaten.html http://www.chefkoch.de/rezepte/696401172156931/Baerlauchpesto.html