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Wild garlic spaetzli

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delicious wild garlic spaetzli

You still have enough wild garlic left? Then definitely try this delicious wild garlic spaetzle! Spätzle originally come from the Swabian region, but are widely spread and loved. You can combine a lot with spaetzle, as they are ideal both as a side dish and as a filling main course. Knöpfli are best with a bit of flavour and what would be better at this time than wild garlic, which can be harvested from March to May? We have made delicious wild garlic chnöpfli ourselves here. These Chnöpfli are guaranteed to taste good to everyone and are also very healthy. It is definitely worth trying this dish!

Preparation time

10 min.

Preparation time

15 min.

Cooking time

5-8 min.

Portions

4 persons

Spaetzli

Ingredients:

250 g white flour

150 g button flour

5 g wild garlic powder (003640)

1 tsp salt

100 ml water

100 ml milk

4 pcs. Eggs

60 g low-fat quark

50 g wild garlic fresh, washed & finely chopped or 25 g dried wild garlic (003639)

This is how it works: The production

  • First mix the flours, wild garlic powder and salt in a bowl.

  • Pour the milk and water together and mix. Now make a well in the middle of the previously mixed pile of flour.

  • Then break the eggs and drop the contents into the well. Then add the milk water to the eggs.

  • Now mix the ingredients carefully at first, little by little. Then slowly start to beat the dough. Beat it until you see small air bubbles coming out.

  • The dough is ready when it flows from 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 much effort you want to make or how you prefer your spaetzle.

  • On the one hand, there is the method of scraping the spaetzle. However, this method is a little more difficult. On the other hand, the spaetzle will be a little longer in the mould.

  • With the second method, you can grate the dough through a coarser sieve or grater. Then the spaetzle will be smaller, like buttons. Of course there are many 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 the spaetzle keep their previously obtained shape.

  • After a short time, scoop the spaetzle out of the water and fry them in a pan with butter.

  • Finally, you can add a little salt and Parmesan cheese if you like.

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. But 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 garlic, 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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