• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g '00' flour

  2. salt , and freshly ground pepper

  3. 170 ml milk

  4. 1 large bunch of flat leaf parsley , finely chopped

  5. 3 large eggs

  6. 100 ml water

  7. 4 tbsp butter

  8. 4 shallots , finely diced

  9. 2 clove garlic , crushed

  10. 2 sprigs of rosemary

  11. 4 tbsp Sourz apple liqueur

  12. 250 g wild mushrooms , roughly chopped

  13. pecorino cheese , or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl mix together the flour and 1 teaspoon of salt.

  2. In a saucepan, bring the milk to a simmer then add in the parsley (reserving a couple of tablespoons).

  3. Blend the parsley milk until smooth.

  4. In a separate bowl, whisk together eggs and water and gradually add in the parsley milk, whisking constantly.

  5. Add the egg mixture to the flour mixture, whisking until the mixture forms a soft, smooth dough.

  6. Bring a large pan of water to the boil.

  7. Press the dough through a large-holed colander into the boiling water. Stir the spaetzle gently, to separate them, and simmer for 2-3 minutes and just tender.

  8. Drain the spaetzle, rinse well under cold water and reserve.

  9. Heat the butter in a large, heavy-based frying pan. Add in the shallot, garlic and rosemary and fry, stirring, for 30 seconds.

  10. . Add in the wild mushrooms and fry, stirring, for 2-3 minutes until tender. Season with salt and freshly ground pepper.

  11. . Add the reserved spaetzle to the frying pan, stirring to mix in.

  12. . Pour in the schnapps and carefully set it alight, to flambé the spaetzle mixture.

  13. . Once the flames have died down serve at once sprinkled with a little grated pecorino cheese and the reserved parsley.


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