When wild garlic is growing, snow flakes and snow drops are gone, and as soon as there is no more snow to see and the sun is shining, then we are ready to pick it. We love these first wild herbs and we use wild garlic in many dishes be it wild garlic spreads, wild garlic pesto or directly to spice up normal dishes, like the delicious wild garlic Spaetzle. Spätzle are also called Nocken, Spatzl, Spatzen, and are a form of dumpling, some small as your finger tip, and some big as fingers like in this recipe.
What you need for two servings:
a hand full of freshly picked wild garlic (or if you have already mixed it, 2-3 spoon full)
100-200 g flour
a bit of salt
food safe plastic bag or or pastry bag
for the sauce:
oil for frying
There you go:
1) Cut the wild garlic or put it in the mixer. If you want to mix it, it usually works better if you add a little oil or water, makes the mixed wild garlic smoother.
2) For the dumplings mix the egg, water, some salt – add as much flour you need to have a smooth dough (similar to pizza dough). Add the mixed garlic to the dough and let rest for 15 minutes.
3) Put water into a big pot, add salt and heat until it boils. Meanwhile you fill the dough into the plastic bag, twist the upper part to close the bag, cut a hole into on of the lower corner, about 1cm diameter (if available you can use your pastry or piping bag instead). Now squeeze the bag and produce finger long dumplings right into the pot of hot water, when finished let it boil and then simmer for 5minutes.
4) In the meantime roast the onion, add mushrooms and when the Spaetzle are finished add Salami and Spaetzle, mix.
Serve with fresh shavings of Parmesan.
If you like it you cann add some more wild garlic to the dish and if you like a little crunch roast some sunflower seeds in putter and add grounded black pepper.
If you want to give another wild garlic recipe a try, have a go on: fresh wild garlic spread.
This recipe has tips how to pick wild garlic. If you do this for the first time, you'd better by some fresh one from the market or grow your own wild garlic in the garden or on your balcony (far away from lilies of the valley and meadow saffrons).
If you like Alpine dumplings, try the traditional cheese dumplings, which are called Kasnockn in the area of Salzburg, Pinzgau.
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