Wild garlic dumplings with fresh wild garlic
- Wash 500g wild garlic and bring to the boil in the pot without further addition of water. Puree the blanched wild garlic in a blender (or with a meat grinder). Drain the puree in a fine-mesh sieve. (With the usual blanching in a lot of water, a lot of recyclables go into the water that has been spilled out afterwards!)
- Finely chop 1 onion and sauté. Add 100g flour (preferably whole wheat flour) and 200g cream, bring to a boil shortly. + 1 egg, 100g bread crumbs (best from whole wheat zwieback), salt, a little sugar, pepper, nutmeg. Mix with the spinach and fill in 2-3 cooking bags (the freezer bags from Aldi, for example, can withstand 100 ° C). Cook in simmering water for about 25 minutes. Cover with brown butter and sprinkle with Parmesan cheese.
In addition a rosé (preferably the "Enate rosado")
Also goes with young nettle leaves or spinach.
