John Myers
Ingredients for 2 servings:
- 15 g wild garlic, fresh, very finely chopped
- 100 ml water
- 2 g bacon powder
- 1 pinch of chili salt
- a little lemon zest
- 150 g wheat flour type 405
- 50 g durum wheat semolina
- 2 m.-sized eggs
Instructions
Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
With fresh wild garlic and subtle smoky bacon aroma
Cooking time is 15 minutes. First, cut the wild garlic into thin strips, then chop very finely. In the meantime, bring water to a boil, then pour it over the finely chopped wild garlic while it is still boiling and let it stand for 15 minutes. Season the water and wild garlic with a pinch of chili salt, add the lemon zest and puree very finely using a mixer or hand blender. Mix the wheat flour and durum wheat semolina in a bowl. Pour in the blended wild garlic, add the beaten eggs and the bacon powder. Then mix everything with a wooden spoon or hand mixer until you have a smooth dough. The dough should only roll off the spoon very thickly. Cover the dough with a cloth and let it rest for at least 15-20 minutes. In the meantime, bring a pot of sufficiently salted water to a boil. Whisk the Knöpfle dough again vigorously and press it in portions into the hot, boiling water using a Spätzle press. The Knöpfle are cooked when they rise to the top; loosen them from the bottom of the pan with a wooden spoon if necessary. Lift them out with a slotted spoon or colander, drain briefly in a sieve or colander, and serve. You can also fry them beforehand in hot clarified butter or oil. Note: You can also prepare the Knöpfle for the next day. To do this, refresh the cooked Knöpfle in cold water. Then drain well and store covered in a bowl. Do not throw away the cooking water. The next day, reheat the cooking water and warm the Knöpfle in it until they float to the surface again. You can find the recipe for the bacon dust/bacon powder on my profile page or in the database.
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