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Bacon and leek spaetzle

updated

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Ingredients for 2 servings:

  • 225 g flour, non-stick
  • 2 eggs
  • 125 ml milk
  • 1 shot of carbonated mineral water
  • Salt
  • salt water
  • 100 g bacon, diced
  • 2 leeks, cut into rings
  • 250 g sour cream or sour cream
  • 100 g mountain cheese, grated
  • oil
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Bacon and leek dumplings, an Austrian recipe

Blend the flour, eggs, milk, and water into a dough. Season with salt. Press the dough through a sieve and simmer briefly in salted water (let it boil once until the spaetzle float to the surface; this happens very quickly). Then drain into a sieve, pour over cold water, and let drain. Fry the bacon and leek in the oil, add the spaetzle, and stir. Then add the sour cream. Finally, mix in the grated cheese and season with salt, pepper, and nutmeg. Salad makes a great side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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