Spaetzle with Ham on Wild Garlic Gorgonzola Sauce

For the spaetzle with ham and wild garlic Gorgonzola sauce, mix the flour with a teaspoon of salt and sift into a bowl. Add the wheat semolina, organic eggs, mineral water and freshly grated nutmeg and knead everything with the dough hook of the hand mixer until it becomes a viscous dough.

If it does not have this consistency, add some mineral water, in the other case, some flour (depends on the size of the eggs). Cover the spaetzle dough and let it rest at room temperature for 30 minutes so that the flour can swell. Mix again.

Fill a large pot, as wide as possible, with plenty of water, leaving enough space in the pot for the spaetzle to rise, add salt and bring to a boil. The water should only boil gently.

Gently shave the spaetzle dough, through a spaetzle slicer rinsed with cold water, into the boiling water. Stir once briefly. After about 3 minutes, remove the spaetzle with a slotted spoon.

As soon as they float to the surface, they are ready. Put them into a sieve, rinse with cold water and drain well. Chop ham into small pieces. Melt butter in a large frying pan and lightly fry spaetzle and chopped ham in it.

Season with salt and pepper. Add the grated cheese and stir-fry for another 2-3 minutes until the cheese is melted. For the wild garlic Gorgonzola sauce, wash, drain and coarsely chop the wild garlic. Peel, wash and dice the shallot.

Melt butter in a saucepan and sauté the onion cubes in it, sprinkle with flour and fry briefly. Add the crumbled Gorgonzola and pour in vegetable stock, stirring.

Add half of the wild garlic and simmer covered for 10 minutes. Then add the rest of the wild garlic and the whipped cream. Remove the pot from the heat and finely puree the sauce with a hand blender.

Season to taste with salt, pepper, nutmeg and lemon juice. To serve, spread the wild garlic and Gorgonzola sauce on warmed plates, place the ham spaetzle on top and garnish with wild garlic and organic lemon slices.

Preparation Tip:

For the fine dish Spätzle with ham on wild garlic Gorgonzola sauce use instead of ham farmer's bacon. The spaetzle can be prepared 2-3 days before eating and stored in the refrigerator. You can also freeze them.

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