John Myers
Ingredients for 15 servings:
- 1,500 g flour, I recommend spelt flour type 630
- 3 tsp, heaped salt
- 12 large eggs
- n. B. water
- 2 kohlrabi
- 6 large carrots
- 2 large leeks
- 3 m.-large zucchini
- 250 ml vegetable stock
- 6 m.-sized onion(s)
- 4 garlic cloves
- 250 g Black Forest ham
- 500 g pork belly (can also be other meat!)
- 500 g schnitzel meat
- 400 g cheese, spicy, grated, e.g. Emmental or mountain cheese
- 600 ml cream
- salt and pepper
- Paprika powder and other spices of your choice
- Sunflower oil, or similar for frying
Instructions
Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes
Great to prepare for a party or family celebration!
Swabians make their own spaetzle from the ingredients mentioned above; everyone else, or even those who aren’t ambitious, should get their spaetzle from the refrigerator. But then you’ll need at least 2.5 kg! Mix the ingredients into a spaetzle dough. Either shave the spaetzle from a board into boiling salted water or use a spaetzle press. If the spaetzle float to the top, they’re done. Remove them with a slotted spoon and let them dry thoroughly on the large spaetzle board! Now shave or chop the vegetables into sticks. Cut all the meat into medium-sized cubes and mix with the finely sliced garlic and refrigerate. (Of course, this works with any other type of meat, too.) Now, first sauté the vegetables (without the onions) in the pan, season well, and after a few minutes, add the vegetable broth and cook until the liquid has evaporated. Then push the vegetables to the side (for really large pans) or remove them from the pan. Roughly chop the onions and fry them with the meat cubes. Then add the vegetables and spaetzle back in. Mix everything together, fry well, season with salt, and finally stir in the cheese and then the cream.
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