Spicy spring cuisine with a nutty crunch
This dish combines homemade wild garlic spaetzle with a creamy cheese mixture and crispy roasted walnuts. The fresh flavours of the wild garlic harmonise perfectly with the intense taste of the cheese and the nutty note of the walnuts. An ideal vegetarian main course for spring.
Ideal wine accompaniment: Pinot Gris from Baden
A strong Pinot Gris from Baden is the perfect accompaniment to this dish. Its full-bodied structure and fine flavours of ripe pears and nuts perfectly complement the spicy spaetzle and roasted walnuts. The subtle acidity of the wine provides a pleasant freshness and balances out the creamy cheese sauce. The harmonious combination of wine and food makes this pairing a special moment of pleasure.
Further wine recommendations:
1st Chardonnay – AOC Bourgogne (France)
An elegant Chardonnay with notes of butter, vanilla and ripe apples. Its creamy texture and fine woody flavour go perfectly with cheese sauce and roasted walnuts.
2nd Silvaner – VDP Erste Lage (Franconia, Germany)
A mineral Silvaner with flavours of green apples and herbs. Its freshness and structure complement the savoury spaetzle and bring a pleasant lightness to the dish.
3. Pinot Blanc – DOC Alto Adige (South Tyrol, Italy)
A fruity Pinot Blanc with notes of citrus fruit and almonds. Its fine acidity and light nuttiness harmonise wonderfully with the wild garlic and walnuts.
4th Viognier – AOC Condrieu (Rhône, France)
An aromatic Viognier with floral notes and flavours of apricots and honey. Its richness and complexity complement the creamy cheese sauce and bring an exotic flavour to the dish.
5. Pinot Blanc – DAC Wachau (Austria)
An elegant Pinot Blanc with flavours of pears and citrus fruits. Its fine minerality and balanced acidity make it a versatile accompaniment to wild garlic and cheese spaetzle.
The recipe:
Wild garlic and cheese spaetzle with roasted walnuts
Cooking utensils
- 1 Spaetzle slicer or press
- 1 Large pot
- 1 Pan
- 1 Casserole dish
- 1 Grater
Ingredients
For the spaetzle:
- 250 g Flour
- 2 Eggs
- 100 ml Water
- 50 g fresh wild garlic
- 1 Pinch of salt
- 1 Pinch of nutmeg
For the cheese sauce:
- 100 g grated Emmental cheese
- 100 g grated Allgäu mountain cheese
- 100 ml Cream
- 1 Tbsp butter
- Salt and pepper to taste
For the roasted walnuts:
- 50 g Walnuts
- 1 teaspoon butter
Preparation
Spaetzle:
- Wash the wild garlic, pat dry and chop finely.
- Mix the flour, eggs, water, salt, nutmeg and wild garlic into a smooth batter.
- Bring a large pan of salted water to the boil.
- Press the dough in portions through a spaetzle slicer into the boiling water.
- As soon as the spaetzle rise to the surface, remove with a slotted spoon and drain.
Cheese sauce:
- Melt the butter in a pan.
- Gradually stir in the grated Emmental and mountain cheese.
- Pour in the cream and melt over a medium heat until a creamy sauce is formed.
- Season to taste with salt and pepper.
- Fold in the spaetzle and mix well.
Roasted walnuts:
- Roughly chop the walnuts.
- Fry in a small pan with a little butter until golden brown.
- Sprinkle over the finished spaetzle and serve immediately.
Recommended side dishes:
- Lamb’s lettuce with balsamic dressing
- Oven-roasted carrots with maple syrup
- Fresh farmhouse bread with herb butter
