Ready-to-ship quantity: more than 20 pieces
Price:CHF17.90
Porcini Spätzle with wild garlic and cheese pesto
Wild garlic pesto with porcini spätzle
Spätzle is a dish that can be found on almost every menu. It is particularly popular with children, either as a main course or as a side dish to meat dishes. Unfortunately, many people overlook the versatility of this dish, as it is often served only in its traditional form with gravy or cheese. We’ve already shown you our wild garlic spätzle; now we’re presenting our porcini spätzle with wild garlic and cheese pesto! We’ve mixed porcini mushroom powder straight into the dough for a consistently rich flavour, and with the wild garlic and cheese pesto, we’ve created a delicious and healthy combination. Why not give it a go?
Key figures
Serves: 4
Difficulty: Easy
Shelflife:3 days
Porcini mushroom spaetzle
| White flour | 370 g | |
| Eggs | 4 | |
| Water | 150 ml | |
| Porcini mushroom powder | 30 g | |
Wild garlic pesto
| Wild garlic | 160 g | |
| olive oil | 130 g | |
| Walnuts | 50 g | |
| Parmesan | 30 g | |
| Salt | Pepper | to taste | |
Making the spätzli dough
First, mix the flour and porcini mushroom powder in a bowl and make a well in the centre. Then add the eggs and water to the well.
Now gently mix the ingredients with a whisk until a batter forms. Then slowly start beating the dough (preferably with a wooden spoon). Beat it until you see small air bubbles forming. The dough is ready when it runs off the spoon with a fairly thick consistency.
Next, put a pan of salted water on the hob and bring the water to the boil. There are now various ways to shape the dough into spätzle. It depends on how practised you are or how you prefer your spätzle. Method one involves scraping the Spätzle. This method requires a bit more practice, but the Spätzle retain their shape for a little longer. With the second method, you can grate the dough through a coarse grater or a Spätzle grater. This results in smaller Spätzle, like little buttons.
In either case, however, you should grate or scrape the dough directly into your boiling water so that the spätzle retain the shape they were given. After a short while, scoop the spätzle out of the water and leave them to drain for a moment.
Wild garlic pesto
To make the pesto, first wash the wild garlic thoroughly and then chop it, along with the walnuts, into small pieces. You can then grate the Parmesan straight away. Now place the ingredients in a food processor along with the olive oil, or blend them with a hand blender. Finally, season the pesto to taste with a little more salt and pepper. Your wild garlic pesto is ready! Now you can combine your spaetzle and pesto however you like and enjoy!
Wild garlic – Information
Wild garlic is a highly prized and versatile plant. It is very healthy, has detoxifying properties, and is even said to help with spring fatigue and many other ailments. Wild garlic is found in damp, humus-rich deciduous forests, and the harvesting season runs from March to May. It can be recognised by its soft, elongated stem, which grows from a slender bulb, and its leaves, which are glossy on one side and lance-shaped. Be careful not to confuse it with other plants! Lily of the valley and autumn crocus look very similar to wild garlic, but are extremely poisonous! It is therefore very important to pay attention to the finer details; a good distinguishing feature is the leek-like smell, which is only present in wild garlic. However, if you take all these points into account, wild garlic is an absolute asset to the kitchen!
Nutritional information per 100 g
Energy value in kJ: 1213 kJ |Energy value in kcal:292 kcal |Fat:18 g, of which saturated fatty acids: 3 g |Carbohydrates:24 g, of which sugars: 0.8 g |Protein: 8 g |Salt:0.15 g
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Comments
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Rezept Bärlauchpesto
By: Berney Stéphanie On 2025-03-30Vielen Dank für die tolle Rezepte um's Bärlauch. Mir würde es interessieren: wie lange ist das Bärlauch Pesto haltbar?
DankeReplied by: Rebecca Odermatt On 2025-03-31
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