Spatzle agli spinaci con panna e speck blog

Oh, yes, now I’m addicted to mountain memories… and so, aided by the memories, by the desire to go to Alto Adige and by this wintery climate (and it’s almost May, for God’s sake), I propose another mountain dish, and this time it’s a dish typical of the Alto Adige.

Of course, I’m going there also because of a recent and unmissable purchase (a spätzle grater), so here they are, my spinach spätzle, with one of the most classic topping, cream and speck (but they’re delicious also with a simple butter and sage topping).

A very easy, quick and yet delicious recipe!

Spinach spätzle with cream and speck

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Recipe type: Pasta, Fresh pasta
Cuisine: Italian, Trentino Alto Adige
Author:
Prep time:
Cook time:
Total time:
Serves: 4
The prep time doesn’t take into account boiling spinach (but it doesn’t take much).
Ingredients
  • FOR SPATZLE
  • 200 g fresh spinach, boiled, drained and squeezed
  • 3 small eggs (or 2 large ones)
  • 100 ml of water (even better, keep the spinach cooking water)
  • 250 g plain flour
  • salt
  • nutmeg
  • FOR THE DRESSING
  • a knob of butter
  • 100 g of speck (I used speck cubes, but it’s better a thicker slice cut into strips)
  • about 200 ml of cream
  • grounded black pepper and salt if you want and if necessary
  • grated Parmigiano Reggiano (if you want it)
Instructions
  1. Put the spinach into the blender, add the eggs, water, nutmeg and salt: mix the ingredients together until you have a smooth cream.
  2. Pour the spinach mixture into a bowl and, little by little, add the flour, stirring constantly with a spatula or a wooden spoon to mix everything together without making any lumps. Let this mixture rest for a few minutes.
  3. Bring a large pot of salted water to a boiling and, in the meantime, make the sauce. Melt the butter in a pan and add the speck cut into strips. Let it brown for a few minutes, then add the cream and cook to blend the flavors together and to thicken the sauce.
  4. Place the spinach dough into the spätzle grater (if you don’t have one, you can use a potato masher, with medium/large holes and then gradually cut your spätzle to the desired length – you have to do this over the boiling pot of water), place it over the pan of boiling water and move back and forth the mechanism of the grater, and the spätzle will fall directly into the water.
  5. The spätzle will be ready as soon as they float to the surface: collect them with a slotted spoon and transfer them into the pan with the sauce. Sauté them for a few seconds (until you’ve collected all the spätzle, at least) and serve them immediately with a generous sprinkling of grated Parmigiano Reggiano.

 

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