Wild Garlic Cheese Spaetzle with Fried Onions
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g flour
- 2 egg (s)
- 100 ml milk
- 0.5 teaspoon ½ salt
- 60 g wild arlic
- 40 ml olive oil
- 1 tablespoon, heaped parmesan, freshly grated
- 1 medium onion (s)
- 100 g cheese, rated
- 10 g butter for the bakin dish
- 2 tablespoon flour for the fried onions
- Oil for deep-frying the fried onions
Print Recipe
Pin Recipe Instructions
- For the wild garlic pesto, wash the wild garlic leaves thoroughly, cut into fine strips and puree with the olive oil. Stir in the parmesan.
- For the spaetzle, mix together the milk, eggs, salt and flour. Now stir in the wild garlic pesto and let the dough rest for 30 minutes.
- Bring a large pot of salted water to the boil and press the dough into the boiling water in portions with a spaetzle slicer. As soon as the spaetzle floats on the surface, skim it off with a slotted spoon.
- Preheat the oven to 190 ° top / bottom heat. Rub a baking dish with butter and layer the spaetzle alternately with the grated cheese. Bake the wild garlic spaetzle for about 15 minutes until the cheese has melted.
- For the fried onions, heat oil in a saucepan for approx. 5 minutes on medium heat. Roll the finely sliced onion in flour and deep fry until golden. Let cool on paper towels.
- Place the wild garlic spaetzle on the plate and serve sprinkled with the fried onions.
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