Spaetzle with spinach, cream and speck

Spaetzle with spinach, cream and speck

Tags: Pasta Starter German cuisine

Ingredients

250 g
500 g
spinach
3
eggs
70 g
water
as desired
nutmeg
as desired
salt
For the dressing:
150 g tiny sliced
speck
240 g
cream
20 g finely chopped
chives
40 g
butter
20 g
extra virgin olive oil
as desired
pepper
as desired
salt

Preparation

Wash and trim the spinach. Put in a pan, add a little salt and cook covered for a few minutes, so it remains bright green. Allow the spinach to cool and squeeze well to remove the excess water. Put in a blender and process together with the egg, water, nutmeg and salt for around 1 minute. Add the flour and blend until thoroughly mixed. Leave to rest for 15 minutes.

 

In the meantime, prepare the dressing. Cut the speck into strips and saute in a pan with the butter, add the cream and cook for a few minutes. Add salt to taste, and add the chives and nutmeg. Set aside.

 

Bring a pan of water to the boil and add salt. Set the spaetzle grater on top of the pan and slowly pour in the dough. Using horizontal movements, let the drops of dough fall into the water. Cook for one minute until they rise to the surface.

 

Drain the spaetzle directly into the dressing. Cook over a medium heat until the ingredients are well mixed. Serve hot.