For the parsley cheese spaetzle, blend parsley with water to make a cream. Add flour, eggs, salt and parsley cream to make a soft spaetzle dough. Add more water if needed and let rest for 1/2 hour.
In boiling salted water with spaetzle slicer, process dough in batches. Once spaetzle float on top, remove and quench in ice water. Fry prosciutto in clarified butter, add spaetzle and pepper. Salt is no longer necessary because of the prosciutto.
Grate mountain cheese on top and bake in a hot oven. Serve the parsley-cheese spaetzle with roasted onions.
Preparation Tip:
The parsley cheese spaetzle goes very well with leaf salad with seed oil marinade.
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