- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 25 minutes
- Effort: medium
- 250 g '00' flour
- salt, and freshly ground pepper
- 170 ml milk
- 1 large bunch of flat leaf parsley, finely chopped
- 3 large eggs
- 100 ml water
- 4 tbsp butter
- 4 shallots, finely diced
- 2 clove garlic, crushed
- 2 sprigs of rosemary
- 4 tbsp Sourz apple liqueur
- 250 g wild mushrooms, roughly chopped
- pecorino cheese, or Parmesan cheese
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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