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Porcini spaetzle with wild garlic cheese pesto

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Porcini spaetzle with wild garlic cheese pesto

Spätzle is a dish that can be found on almost all menus. It is particularly popular with children as a main course or as a side dish for meat dishes. Unfortunately, many overlook the diversity of this dish, as it is often only served in classic form with gravy or cheese. We have already shown you our wild garlic spaetzle, now we present our porcini mushroom spaetzle with wild garlic cheese pesto! In our spaetzle we have mixed porcini powder right into the dough for an evenly intense flavour and with the wild garlic cheese pesto we have created a delicious and healthy combination. Feel free to try it out!

Preparation time

5 min.

Preparation time

20 min.

Portions

4 servings

Spaetzle

Ingredients:

370 g flour

4 eggs

150 ml water

30 g porcini powder

This is how it works: The production

  • First mix the flour and porcini powder in a bowl and make a well in the middle.

  • Then beat the four eggs and pour the contents and the water into the well.

  • Now mix the ingredients carefully at first, little by little. Then slowly start beating the dough. Beat it until you see small air bubbles coming out. The dough is ready when it comes off the spoon with a rather thick consistency.

  • Then put a pot of salted water on to boil. Now there are different ways to get the dough into its spaetzle shape. It depends on how skilled you are or how you like your spaetzle.

  • Method one is to scrape the spaetzle. This variant requires a little more practice, but the spaetzle will be a little longer in their shape.

  • With the second method, you can grate the dough through a coarser grater or a spaetzle grater. Then the spaetzle will be smaller, like buttons. Of course there are other methods with the right technique and utensils, but these are the most common ones for now.

  • In any case, you rub/beat the dough directly into your boiled water, so that the spaetzle keep their previously obtained shape. After a short time, scoop the spaetzle out of the water and let them drain for a moment.

Wild garlic cheese pesto

Ingredients:

160 g wild garlic

130 g olive oil

50 g walnuts

30 g parmesan

Salt, pepper

This is how it works: The production

  • To make the pesto, first wash the wild garlic thoroughly and then chop it into small pieces, just like the walnuts. Immediately afterwards, grate the Parmesan cheese.

  • Now put the ingredients together with the olive oil in a blender or puree them with a hand blender.

  • Finally, season the pesto with a little salt and pepper. Your wild garlic pesto is ready!

  • Now you can combine your spaetzle and pesto as you like and enjoy!

Wild garlic

Wild garlic is a much appreciated and versatile plant. It is very healthy, has a detoxifying effect and is even said to help with springtime fatigue and many other ailments. Bear's garlic is found in moist, humus-rich deciduous forests and the harvest time is between March and 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 lanceolate in shape. Beware of confusion! Lily of the valley and meadow saffron look very similar to wood garlic, but are extremely poisonous! It is therefore very important to pay attention to small details, a good distinguishing feature being the smell of the leek, which is only present in wild garlic. But if you pay attention to everything, wild garlic is an absolute enrichment for the kitchen!

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Thank you very much!

Your miniSchoggi team!

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Posted in: Cooking, Main courses, Seasonal recipe ideas, Spring & Easter

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