John Myers
Spaetzle with Leek and Bacon
The perfect spaetzle with leek and bacon recipe with a picture and simple step-by-step instructions.
- 350 g Flour
- 5 Eggs
- 0,5 tsp Salt
- 50 ml Mineral water
- 150 g Through bacon
- 2 tbsp Olive oil
- 2 Garlic cloves
- 2 heaped tbsp Pine nuts
- 1 pole Leek
- Salt, pepper, nutmeg
- 1 pinch Cayenne pepper
- 1 pinch Broth
- First put the flour in a bowl, add the eggs and salt and use the dough hook of the hand mixer to stir into a smooth dough.
- Let the dough rest for half an hour and let it soak.
- In the meantime, bring a pot of water to the boil and season with salt.
- Press the dough in portions through a press.
- Rinse the finished spaetzle in hot water so that the flour starch is washed off and the spaetzle do not stick together.
- For further processing, drain thoroughly in a sieve.
- Cut the bacon into strips and leave in a pan in a tablespoon of olive oil and toast a little crispy.
- Add the finely chopped garlic and the pine nuts and fry briefly.
- Clean the leek, slit the stick and wash it thoroughly under running water.
- Cut into rings and place in the pan, add another tablespoon of olive oil, as well as salt, pepper, nutmeg and a pinch of cayenne pepper.
- Let everything stew covered for a few minutes over mild heat.
- At the end, add a dash of broth and the drained spaetzle.
- Mix everything together.
- If you like, rub some Parmesan over the top.
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