Wild Garlic Spaetzle with Parmesan Sauce

Wild garlic spaetzle

1. Put the wild garlic leaves in a tall container, add 50 ml of water and then puree finely with the magic wand.
2. Put the flour with the salt and the eggs in a bowl and add the pureed wild garlic and now beat everything with a wooden spoon with a hole (this works best) to a smooth dough. Gradually add the remaining 50 ml of water.
3. Sometimes you don’t need the whole amount of water, sometimes a little more, it depends, among other things. also depends on the size of the eggs. Beat the dough until it bubbles. It should then flow visibly from the spoon without tearing. Let the dough rest for at least 30 minutes.
4. Then bring the salted water to the boil in a saucepan, when the water boils, turn the stove on the lowest setting. Now place the spaetzle sieve on the pot and pour the dough onto the sieve in portions and spread it in the water. If they swim spaetzle upstairs, then they are good.
5. Now lift the spaetzle out of the water with a slotted spoon and put it in a bowl with ice-cold water, so that the color is retained and they do not stick together. When all the spaetzle are ready, lift the spaetzle out of the cold water and set it aside for the time being.

Parmesan sauce

1. Heat some olive oil in a saucepan and fry the shallot and garlic until translucent and then deglaze with the wine and reduce to about half, then add the vegetable stock and reduce again to half. Now add the cream and simmer gently for another 10 minutes.
2. Now add the Parmesan and stir until it has completely dissolved. Season to taste with salt, pepper and Espelette pepper.

finish

1. Heat the butter in a pan and toss the spaetzle in it for about 5 minutes. Arrange the spaetzle on a plate and pour the Parmesan sauce over it.