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Wild Garlic Spaetzle: Recipe for Fresh, Homemade Spaetzle

In March, the wild garlic season finally begins again. Wild garlic spaetzle are perfect as a fresh and delicious spring dish. We’ll show you how to prepare the spaetzle.

Spaetzle are a typical Swabian dish. They are served as a side dish, but often also as a main course. Wild garlic spaetzle taste unique and are filling at the same time. You can prepare them relatively easily and quickly with just a few ingredients. The wild garlic season is from mid-March to mid-May. During this period you can buy wild garlic regionally and freshly or pick it yourself:

Make sure that your food is organic if possible, especially animal products. An organic seal confirms species-appropriate animal husbandry. In addition, it is also worth buying eggs without chick shredding. In this way you ensure that the male chicks are also raised.

Wild garlic spaetzle: Spring recipe

Ingredients:

100 g wild garlic
400g flour 4 eggs
1 pinch(s) of salt
50 ml water 2 onions
1 tablespoon neutral vegetable oil

Directions:

Wash the wild garlic, spin dry and then chop very finely.
Place the flour, eggs, and salt in a bowl and use a mixer to mix the ingredients into a smooth batter. Gradually add a portion of the water while stirring until the 50 milliliters are used up. Stir the batter until it bubbles.
Stir the chopped wild garlic into the batter. Then let the dough rest for at least 30 minutes.
Peel the onions, halve and cut into thin slices. Then fry them in a pan with neutral vegetable oil over low heat until golden brown.
Then bring salted water to a boil in a saucepan.
As soon as the water boils, rub the dough into the boiling water using either a spaetzle strainer or a spaetzle press. It’s easiest if you pour the batter into the strainer or press in batches and scrape or press into the water.
If you don’t have a spaetzle sieve, spread the dough very thinly on a board. Hold the board against the edge of the pot, use a long knife to pry off small strings from the dough and slip them into the water.
Remove the spaetzle as soon as they float to the surface and place them in a bowl of cold water. That way they don’t stick together.
Mix the finished spaetzle with the onions and season with pepper and salt. The delicious, homemade wild garlic spaetzle are ready.

Wild garlic spaetzle: Vegan variant

With a few small changes, you can also prepare the wild garlic spaetzle vegan. The eggs are omitted from the recipe. For the dough, you need a little more water, soy flour, and a little turmeric for the yellowish color. The rest of the steps remain the same.

Use in step 2:

  • 250 ml water instead of 50 ml water
  • 3 tbsp soy flour or egg replacer instead of eggs
  • 0.5 tsp turmeric (for the color)
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Allgau Fillet Pot with Cheese Spaetzle

The traditional Allgäu fillet pot with cheese spaetzle. This recipe is a hit, especially in winter. And also very suitable for special occasions like Christmas.

Ingredients for 4 persons

  • 500 g pork tenderloin
  • 500 g mushrooms (half white, half brown)
  • 1 onion- 1 clove of garlic
  • 250 ml meat stock

  • 1 cup of cream
  • White wine- 500 g flour + some flour for the sauce
  • 5 eggs
  • approx. 150 – 200 ml water
  • 500 g Emmental (grated)
  • 50 – 100 g spicy cheese (e.g. Weißlacker, Romadur, old mountain cheese)
  • Salt pepper

Preparation Allgau fillet pot with cheese spaetzle

  1. Sift the flour into a bowl and add the eggs and about half the water and a pinch of salt.
  2. Stir the batter with a large wooden spoon. Keep adding a dash of water until you get a sticky, viscous dough.
  3. Bring water to a boil in a large saucepan. Along the way, dice the flavorful cheese and set it out in a large, heatproof bowl.
  4. Put some dough in a spaetzle slicer and slice the spaetzle into the boiling water with quick movements.
  5. Now, wait until the water boils. Now alternately layer the hot spaetzle skimmed off with a slotted spoon with the cheese in the bowl. Repeat this step until all the batter is used up. Stir the spaetzle to combine with the cheese. Now place the bowl in the oven at 80° to keep the cheese spaetzle warm.
  6. Cut the fillet into slices about finger-thick and season with salt and pepper on both sides. Finely dice each onion and garlic. Cut the mushrooms into thin slices)
  7. Fry the meat in batches in a coated pan until it is dark brown. Then sauté the diced onions until translucent and add the garlic and mushrooms. Heat the mushrooms until they have lost most of their volume.
  8. Now dust the vegetables with flour until everything is lightly coated. Mix everything together and wait a moment until the flour is lightly browned. Now add the meat stock while continuing to stir. Once the sauce has thickened, you can remove it from the heat. Now stir in the cup of cream (don’t boil it anymore!) and season the sauce with salt, pepper, and white wine.
  9. Now put the pieces of meat back into the pan, including any roast juice that may have escaped, and let them simmer a little.

Useful additional knowledge

Of course, you can just as easily scrape the spaetzle off the board. Use a little less water to make the dough firmer. This makes it stick better to the board.

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