Monday, 9 May 2016

Wild Garlic Spätzle with turkey breast with a special roof

We make our own pasta or dumplings this Sunday. Wild garlic from the garden makes a great colour and a intense taste.
The other part is turkey breast slices covered in a Fleischkäse-Farce and with a roof of button mushrooms. A lot of these mushrooms went into a very creamy and tasty sauce, topped with pan seared mushrooms.

recipe for the spätzle:
400 g flour
4 eggs
1 egg yolk
1 tsp salt
50 g fresh wild garlic
50 ml water

Use a blender and give the eggs with salt and the wild garlic a good blitz. Pour it into the flour and start with a large wooden spoon to beat it together. Add water a bit at the time.
Use a big pot with boiling salted water and use a Spätzle Hobel to make the pasta.

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