Wild Garlic Spaetzle Au Gratin

For the wild garlic spaetzle, wash the wild garlic and chop it very finely. Put the flour in a bowl, make a well and pour in the eggs. Add the wild garlic, salt and the cold water and mix sloppily.

Important: don’t mix too well or the spaetzle will be hard and gray! Using a spaetzle slicer, grate into simmering but not swirling hot salted water and cook for about 10 minutes (until they float to the top).

Strain and place in an ovenproof dish. Cut the ham into small cubes, mix with Rama Cremefine and the grated cheese (e.g. mozzarella) and pour over the spaetzle.

Bake in the oven at approx. 180 degrees (hot air) for another 20 minutes.

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