Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place the wild garlic spaetzle on the plate and serve sprinkled with the fried onions.