German Spaetzle with Wild Garlic Pesto and Green Asparagus
By Meeta K. Wolff
Prep Time: 45 minutes
Total Time: 60 minutes
- 400g flour
- 4 eggs
- 40g butter
- Salt and pepper
- 120g Pecorino cheese, grated
- 350ml extra virgin olive oil
- 50g almonds
- 50g pine nuts
- 200g wild garlic leaves, stems cut off, washed and dried
- 2 tablespoons almonds, toasted
- Sea salt and ground black pepper
- 150g green asparagus, washed and cut into pieces
- Drizzle of olive oil
- Extra pecorino and pine nuts for the topping
- To make the spätzle mix together flour, eggs and 100g water in a large mixing bowl. Add a pinch of salt and using your hands or a wooden spoon work the mixture until the dough resembles a pasty, sticky cake batter. Continue to work the dough and once air bubbles begin to form set aside to rest for about 10 minutes.
- Set a pot with cold water aside. Bring a large pot of salt water to a rolling boil. Press the dough through a spätzle press in portions into the water. Once the noodles begin to float to the top – approx. 2 minutes – remove with a slotted spoon and plunge into pot with cold water. Drain the noodles well. Follow this procedure until all the dough has been used up.
- For the pesto place all the ingredients into a food processor and blitz until smooth. Add a little more oil if you prefer a looser consistency.
- Season with sea salt and ground black pepper. Transfer to clean jars and top with an extra drizzle of oil to create a seal. The jars will keep in the fridge for at least one week.
- Sauté the asparagus in some olive oil until slightly tender.
- In a heavy skillet rubbed with a dab of oil, gently brown the spätzle. Remove from heat, add a few tablespoons of the pesto, the asparagus mix then grate some Pecorino and sprinkle some toasted pine nuts over the top.
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