Buckwheat Spatzle with Cream and Bacon

The Buckwheat Spatzle with Cream and Bacon is a delicious first course that combines the tradition of German gnocchetti with the rustic flavors of mountain cuisine. Here is the recipe with an Italian twist:

Ingredients

• 200 g of buckwheat flour
• 100 g of all-purpose flour
• 3 eggs
• About 100 ml of water (the amount may vary depending on flour absorption)
• Salt, to taste
• Nutmeg, to taste (optional)
• 150 g of diced bacon
• 200 ml of cooking cream
• Grated Parmesan cheese, to taste
• Chopped parsley for garnish (optional)
• Butter, to taste

Preparation

1. In a large bowl, mix the two flours with a pinch of salt and a bit of grated nutmeg, if using.
2. Make a well in the center and add the eggs.
3. Start to incorporate the eggs into the flour with a fork, adding water little by little, until you get a smooth and homogeneous dough that is thick enough to fall slowly from the fork.
4. Bring a large pot of salted water to a boil. When the water is boiling, use a slotted spoon with holes or a special spätzle maker to drop the dough into the boiling water to form the gnocchetti.
5. The spätzle are ready when they float to the surface; at this point, remove them with a slotted spoon and pass them in a pan with some melted butter to lightly brown them.
6. Meanwhile, in another pan, brown the diced bacon until crispy. Add the golden spätzle and stir to flavor.
7. Add the cream and let it cook for a few minutes until the sauce thickens slightly.
8. Sprinkle with plenty of Parmesan and stir until the cheese has melted into the sauce.
9. Serve the spätzle warm, garnished with fresh chopped parsley, if desired.

I hope you can enjoy this delicious recipe with Tyrolean and Italian influences!