Wild Garlic Spaetzle with Ham Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 egg (s)
- 100 ml milk
- 300 grams flour
- a bit salt
- some stalks wild garlic
- 200 g cooked ham
- 0.25 stick ¼ leek
- Tbsp butter
- 200 ml cream or cream substitute
- Parmesan
Print Recipe
Pin Recipe Instructions
- Put a saucepan of salted water on the stove and bring the water to a boil. Wash and drain the wild garlic.
- In the meantime, stir the eggs with the whisk, then add the milk, flour and salt and use the wooden spoon to make a smooth dough that bubbles up. Please try a little with the ingredients milk and flour, I always do it according to the feeling, the part should be viscous! Finally stir in the finely chopped wild garlic.
- Place the spaetzle slicer on the pot with the boiling water and slice the dough through in portions, the spaetzle are ready when they float on top, which happens very quickly. Remove from the water with a ladle and place in a bowl of cold water.
- Now wash the leek and cut it into small strips, I took about a quarter of a stick. Set up a large saucepan or pan, melt the butter in it and add the leek. Pour the spaetzle onto a sieve, then cut the ham into small cubes and add to the leek that has meanwhile been sweated and sweat it too.
- When the leek is nice and translucent and the ham is a little rubbed, add the spaetzle and carefully sweat it. Add the cream to taste and season everything with salt, pepper and paprika. The mass should be nice and creamy, a bit like risotto.
- Then serve with freshly grated Parmesan!
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