Mix flour, milk, a pinch of salt and eggs to a smooth spaetzle dough, finally add the ground walnuts. If the dough is too dry, add a little more milk or possibly water and season with walnut oil and a pinch of nutmeg.
Spread the dough on a wooden board and scrape the sparrows into boiling salted water. Bring to a boil, rinse in cold water and drain.
Sauté the onion rings in a frying pan with butter.
Before serving, warm the sparrows in a frying pan with butter, arrange and sprinkle with Parmesan cheese, roasted onion rings and chives.
Vogerlsalat goes very well with the walnut sparrows.
Our tip: Fresh chives are much more aromatic than dried ones!
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