Wild garlic spätzli

Name: Wild garlic spätzli
Prep time: 10 min
Cook time: 7 min
Total time: 40 min
Yield: 4
Cuisine: Switzerland
Ingredients: 250 g white flour; 150 g dumpling flour; 5 g wild garlic powder; 1 tsp salt; 100 ml water; 100 ml milk; 4 eggs; 60 g low-fat quark; 50 g wild garlic, fresh, washed

Delicious wild garlic spätzli

Do you still have some wild garlic left? Then you simply must try these delicious wild garlic spätzli! Spätzli originally come from the Swabian region, but are now widely enjoyed everywhere. Spätzli go well with so many things, as they’re ideal both as a side dish and as a filling main course. They’re at their best with a bit of flavour – and what could be better at this time of year than wild garlic, which is harvested from March to May? We’ve made some delicious wild garlic spätzli ourselves here. These spätzli are guaranteed to please everyone and are also very healthy. It’s definitely worth giving this dish a go!

Key figures

Serves: 4

Preparation time:approx. 10 minutes

Cooking time: approx. 10 minutes

Cooking time:5–8 minutes

Difficulty: Easy

Shelflife: 1 month in the freezer

Ingredients

50 g		plain flour
150 g		semolina
5 g		Wild garlic powder
1		tsp salt
100 ml		water
100 ml		milk
4		eggs
60 g		Low-fat quark
50 g		Fresh wild garlic, washed and finely chopped, or 25 g dried wild garlic

Making the Spätzli dough

First, mix the flours, the wild garlic powder and the salt in a bowl. Pour the milk and water together and mix them. Now make a well in the centre of the mixture of flours.

Then crack the eggs and let the contents fall into the well. Next, pour the milk and water mixture into the well alongside the eggs. Now mix the ingredients together gently, a little at a time. Then slowly start beating the batter. Beat it until you see small air bubbles forming. The batter is ready when it has a fairly thick consistency and flows off the spoon.

Next, put a saucepan of salted water on the hob and bring the water to the boil. There are various ways to shape the dough into spätzle. It depends on how much effort you want to put in, or how you prefer your spätzle. One method is to scrape the Spätzle. This method is a bit trickier, though. The Spätzle will be slightly longer in shape. With the second method, you can grate the dough through a coarse sieve or grater. This results in smaller Spätzle, like little buttons. Of course, there are many other methods using the right technique and utensils, but these are the most common ones for now. In any case, 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 fry them in a pan with butter. Finally, you can add a little salt and Parmesan if you like.

Wild garlic powder 100 g

Ready-to-ship quantity: more than 20 pieces

CHF12.50

Dried wild garlic 100 g

Ready-to-ship quantity: more than 20 pieces

CHF9.50

Dough scraper square, ivory color

Ready-to-ship quantity: more than 20 pieces

CHF2.50

About wild garlic

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. But 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 small details; a good distinguishing feature is the garlicky smell, which is only present in wild garlic. However, if you take all these precautions, wild garlic is an absolute asset to the kitchen!