"Krone" one-dish menu

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Chef Christoph Vogler cooks wild garlic and cheese spaetzle this week.

(Bild: Imre Antal)

Every week we present you with a dish - easy to prepare and with just a few ingredients. The video is also available on our social media channels to make it even easier to cook. On the menu this week: cheese spaetzle with wild garlic. 

March to May is wild garlic season! In keeping with this, Aelium chef Christoph Vogler conjures up cheese spaetzle - refined with wild garlic. First, the experienced chef mixes 1/8 liter of milk with wild garlic and adds four eggs. Refine with salt and nutmeg! Then he adds flour before mixing the whole mixture into a homogeneous mass.

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He then brings salted water to the boil and uses a spaetzle strainer to slide the dough into the water. If the spaetzle float to the surface, they are fished out with a spoon and plunged into cold water.

Cut the onion into strips and caramelize in a pan with butter over a medium heat. Add a little salt and sugar and roast for about a minute. "We add a dash of white wine and then add the spaetzle," says Vogler. Add a dash of cream and plenty of cheese. 

The dish is garnished with fresh wild garlic and fried onions. Enjoy your meal! 

You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche