Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 30 minuti |
Ingredients
| 250 g | spinach |
| 3 | eggs |
| 100 g | speck |
| 250 g | farina 00 |
| 100 mL | acqua |
| 30 g | burro |
| 250 g | Cooking Cream Sterilgarda |
| 3 g | chives |
| q.b. | extra virgin olive oil |
| q.b. | nutmeg grated |
| q.b. | black pepper |
| q.b. | fine salt |
Preparation
- Start preparing the spätzle by removing the spinach leaves and cooking them in a pan over medium heat with a lid.
- Once the leaves have wilted, blend the spinach with an immersion blender until creamy. Then add the whole eggs, a pinch of salt, and whisk together.
- Pour the water into the container and season with nutmeg. Continue mixing, gradually adding the flour, incorporating it into the mixture using a spoon. Be careful not to form lumps.
- For the dressing, chop the chives and cut the speck into strips.
- Heat butter and oil in a pan and fry the speck until crispy.
- Add the chives and Sterilgarda Cooking Cream to the pan, season with salt and pepper, and let the mixture thicken.
- Bring a pot of salted water to a boil, place the Spätzlehobel (or Spätzle grater) over the pot, and pour the mixture into the slot, sliding the tool back and forth so that the mixture falls into the water through the holes.
- The spätzle will cook in a few moments, once they rise to the surface, drain them with a slotted spoon into the pan containing the previously prepared sauce.
- Serve the spinach spätzle with speck and cream while still hot.
Prepare the vegetable broth. Put the oil in a pan, cut the shallot into very small pieces and let it wilt. Throw the rice into the pot and let it toast, ...
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