John Myers
Contents
show
Ingredients
- 3 piece Eggs
- 3 tablespoon Spelt flour type 630
- 0,5 teaspoon Salt
- 8 piece Wild garlic leaves
- 2 piece Onions, small
- 1 tablespoon Clarified butter
- 1 tablespoon Water
Instructions
- Beat the eggs with the flour and salt until the batter forms bubbles. If it is too thin, add a little more flour, if it is too thick, dilute with a little water. It should fall off the spoon easily at the end. Let the dough soak for about 15 minutes.
- Cut the wild garlic into very fine cubes and stir into the spaetzle dough.
- Bring the water to the boil, salt it and pour the dough into the water using a spaetzle slicer. Bring to the boil briefly and as soon as the spaetzle swim on top, use the slotted spoon to drain them onto a sieve.
- Peel the onions and cut into quarter rings. Heat the clarified butter in a pan and brown the onion rings in it. Finally, add the finished spaetzle to the pan and fry it.
- Here they were served with a Mostpfandl - Meat: Mostpfandl recipe.
Nutrition
Serving: 100gCalories: 452kcalCarbohydrates: 49.3gProtein: 8.2gFat: 24.8g
