Spinach Spätzle
In collaboration with Julia Morat
Ingredients
| FOR THE DOUGH | ||
| 225 | g | cooked spinach, well squeezed |
| 2 | eggs | |
| 225 | g | Spelt flour Regiograno bio |
| 150 | g | water |
| q.s. | salt | |
| pinch | nutmeg | |
| FOR THE SAUCE | ||
| 150 | g | cooked ham |
| 40 | g | butter |
| 180 | g | fresh cream |
| q.s. | grated parmesan | |
| q.s. | salt | |
| q.s. | pepper |
Preparation
- Bring a large pot of salted water to a boil. Blend the spinach, optionally together with the eggs, and trans-fer to a bowl. Add salt and nutmeg and mix, then add about three quarters of the water. Add the flour and mix vigorously, gradually adding more water until a thick and homogeneous batter forms. Let rest briefly.
- Dice the ham and sauté it in melted butter for a few minutes. Add the cream, season with salt and pep-per, and let simmer over low heat.
- Press the batter through a spaetzle maker directly into the boiling water. Once the spaetzle rise to the surface, let them cook for about one minute, then remove with a slotted spoon.
- Transfer directly into the pan with the sauce, mix well, and serve immediately with grated Parmesan.
Tip:
For a lump-free batter, first mix the blended spinach with eggs, most of the water, salt, and nutmeg until smooth, then add the flour.
Traditionally, spaetzle were made by scraping the dough from a wooden board into boiling water. Today, special tools called “spaetzle makers” are used. Some resemble graters with a sliding container, others flat plates with holes. Both work well, although the plate version is easier to clean.
In collaboration with @passionecooking
1000 g
€6.40
