How to make Norbert Niederkofler's scenic wild garlic spatzle: the signature recipe | Chef Recipes |

Name: How to make Norbert Niederkofler's scenic wild garlic spatzle: the signature recipe | Chef Recipes |
Ingredients: 1200 g Molino Merano type 4 flour; 750 g milk; 6 eggs; 300 g wild garlic puree; Salt to taste; 1 kg butter; 250 g white wine vinegar; 250 g terlan white wine; 4/5 shallots; Veal/beef marrow; Pork fat (passed through a fine mesh 6 mm in the meat grinder); 160 g light butter; 100 g cream butter; 100 g eggs; 40 g yolks; 4 g salt; 25 g organic apple cider vinegar; 25 g GF soybeans; 50 g koji water

reportergourmet.com

The characteristic Tyrolean green gnocchi are even better in the chef's version, kneading them with wild garlic and accompanying them with sour butter.

Keywords

Wild
Garlic
Sour
Green
Better
Butter
Version
Gnocchi
Tyrolean
Kneading

View full recipe on reportergourmet.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at reportergourmet.com.

Share this recipe:

Cooking tools:

Ingredients

1200 g Molino Merano type 4 flour
750 g milk
6 eggs
300 g wild garlic puree
Salt to taste
1 kg butter
250 g white wine vinegar
250 g terlan white wine
4/5 shallots
Veal/beef marrow
Pork fat (passed through a fine mesh 6 mm in the meat grinder)
160 g light butter
100 g cream butter
100 g eggs
40 g yolks
4 g salt
25 g organic apple cider vinegar
25 g GF soybeans
50 g koji water

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

How to make Norbert Niederkofler's scenic wild garlic spatzle: the signature recipe | Chef Recipes |

Keywords

Ingredients

Ready to cook this?

More Like This