For the chestnut spaetzle, mix eggs, chestnut flour, spelt flour, milk and salt in a bowl until smooth. Leave to swell for 30 minutes with the lid closed.
Bring plenty of salted water to the boil. Press or scrape the dough in portions into the boiling water with a spätzle sieve or scraper. Let simmer gently for 2-3 min until the sparrows rise to the surface. Remove with slotted spoon and blanch in a colander of cold water to prevent them from sticking together. Drain.
Sauté the onions in hot clarified butter. Add the sparrows and parsley and saute the chestnut spaetzle in the butter.
Preparation Tip:
If you want your chestnut spaetzle with a less intense chestnut flavor, mix spelt flour and chestnut flour in a ratio of 1:3
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