Hearty Wild Garlic Knobs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 15 g wild arlic, fresh, very finely chopped
- 100 ml water
- 2 g bacon powder
- 1 pinch (s) chili salt
- little lemon zest
- 150 g wheat flour type 405
- 50 g durum wheat semolina
- 2 medium egg (s)
Print Recipe
Pin Recipe Instructions
- The cooking time is 15 minutes.
- First cut the wild garlic into thin strips then chop very finely. In the meantime, bring the water to the boil and stop boiling, pour it over the finely chopped wild garlic and let it steep for 15 minutes. Season the water and wild garlic with a pinch of chilli salt, add the lemon zest and puree very finely with a blender or hand blender.
- Mix the wheat flour and durum wheat semolina in a bowl. Pour in the mixed wild garlic, the beaten eggs and the bacon powder. Then process everything into a smooth dough with a wooden spoon or a hand mixer. The dough should run very tough from the spoon. Cover the dough with a cloth and let it soak and rest for at least 15-20 minutes.
- In the meantime, bring a saucepan with plenty of salted water to the boil. Beat the dough once more vigorously and press it in portions with a spaetzle press into the hot, boiling water. The knöpfle are done when they rise, possibly remove them from the bottom of the pot with a wooden spoon. Lift out with a sieve or slotted spoon, drain briefly in a sieve or colander and serve. You can also fry them beforehand in hot clarified butter or oil.
- Note: You can prepare the Knöpfle for the following day. To do this, rinse the cooked knöpfle in cold water. Then drain well and keep covered in a bowl. Do not throw away the cooking water. The next day, reheat the cooking water and heat the knöpfle in it until they float on the surface again.
- You can find the recipe for the bacon dust and bacon powder on my profile page or in the database.
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