Spätzle di Spinaci · Spätzle agli Spinaci
Trentino-Alto Adige · pasta · serves 4 · 45 min total · easy
South Tyrol's German heritage — green spätzle from spinach, dressed with smoky speck. The press is a domestic alpine tool.
Ingredients
- 250 g spinach
- 300 g '00' flour
- 3 eggs eggs
- 80 ml milk
- 120 g speck, diced
- 200 ml single cream
- 60 g Parmigiano Reggiano
- 30 g butter
- 1 pinch nutmeg
- 1 tsp salt
Method
- Wilt spinach, squeeze dry, chop fine and purée.
- Whisk flour, eggs, milk, spinach, salt, nutmeg into a smooth thick batter.
- Press the batter through a spätzle press (or a colander with large holes) directly into boiling salted water. Cook 90 seconds — they float when done. Lift with a slotted spoon.
- In a pan, melt butter, crisp the speck. Add cream and reduce 2 minutes.
- Toss in the spätzle. Shower with Parmigiano.