Spinach spätzle with cream and speck

Soft, delicate, tasty and easy. You need a spätzle maker, readily available in shops or online.

INGREDIENTS

500 G FRESH SPINACH (200 G COOKED)

250 G FLOUR

3 EGGS

70 G WATER

1 GARLIC CLOVE

CHIVES

NUTMEG

PEPPER

SALT

SAUCE

250 ML COOKING CREAM

150 G SPECK

HALF AN ONION

40 G BUTTER

20 G EXTRA VIRGIN OLIVE OIL

CHIVES

SALT

PEPPER

GRATED PARMIGIANO

I heat oil and garlic in a large pan, add spinach, cover and cook briefly. As it shrinks, add salt and pepper and cook quickly.

It shrinks without added water. I remove garlic.

I put spinach and water in a processor.

I add eggs, salt, pepper and nutmeg.

I blend and add flour.

The batter should be soft, neither thin nor thick; add water if thick and rest while making sauce.

I thinly slice speck, then cut strips.

I soften chopped onion in butter and oil in a large pan, add speck, cook briefly, then add cream.

I cook a few minutes, add chives, salt and pepper.

I boil salted water in a large pot, place the spätzle maker over it and add batter.

I move slider back and forth so batter drops into water and sets as small dumplings.

I wait a few minutes until floating.

I lift with a slotted spoon into hot sauce.

I add hot water if needed and Parmigiano.

I gently mix and serve hot.