Wild garlic spaetzle with ham sauce

Ingredients for 3 servings:

• 3 eggs
• 100 ml milk
• 300 g flour
• a few stalks of wild garlic
• 200 g cooked ham
• ¼ stalk(s) leek
• tbsp butter
• 200 ml cream or cream substitute
• e.g. salt and pepper
• e.g. paprika powder
• e.g. Parmesan, shaved

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, quick and so delicious

Place a pot of salted water on the stove and bring it to a boil. Wash the wild garlic, drain it, and finely chop it. Meanwhile, whisk the eggs, then add the milk, flour, and salt. Using a wooden spoon, mix everything into a smooth, bubbling batter (it’s best to test the milk and flour a little—I always do it by feel; the batter should be thick). Finally, stir in the finely chopped wild garlic. Place a spaetzle grater over the pot of boiling water and press the batter through in batches. The spaetzle are ready when they float to the top, which happens very quickly. Remove them from the water with a slotted spoon and place them in a bowl of cold water. Now wash the leek and cut it into small strips (I used about a quarter of a stalk). Place a wide pot or pan on the stovetop, melt the butter, and add the leek. Pour the spaetzle into a sieve. Next, cut the ham into small cubes and add it to the sautéed leek, then sauté it as well. When the leek is nice and translucent and the ham is slightly browned, add the spaetzle and sauté gently. Add cream to taste and season with salt, pepper, and paprika. The mixture should be nice and creamy, a bit like risotto. Serve with freshly shaved Parmesan cheese!