INGREDIENTS (for 4 people):
- 500 gr spätzle
- 15 gr trumpette de la mort dried
- 50 gr diced bacon
- 125 ml cream
- 2 garlic cloves
- 100 gr grated parmesan
- 25 gr butter
- a big sprig of fresh parsley chopped
- a spoon of olive oil
Revive the trumpette de la mort in warm water for an hour. Rinse them well 3-4 times, dice them and stir fry in olive oil with one garlic clove. Once cooked, add cream and let it thicken.
Boil the spätzle in salted boiling water for 2 minutes and drain them.
Meanwhile, stir-fry the diced bacon in a separate pan with a garlic clove and the butter. Add the spätzle and stir-fry them as well for 5′. Add the mushroom sauce and mix well. Put on a tray and cover with grated parmesan. Bake in the oven at 200°C for 15′.