Spinach Spätzle with Speck and Cream

I can provide you with a recipe for making Spinach Spätzle with speck and cream. This dish is an excellent combination of culinary traditions from Northern Italy and Germany. The freshness of the spinach, combined with the savory flavor of the speck and the creaminess of the cream, creates a rich and flavorful first course.

Ingredients

• 250 g of flour
• 2 eggs
• 100 g of fresh spinach (or 40 g of thawed and squeezed frozen spinach)
• 100 ml of water
• 100 g of speck, cut into cubes
• 200 ml of cooking cream
• Salt, as required
• Nutmeg, to taste
• Grated cheese (Parmesan or other hard cheese), to taste for serving
• Butter, for dressing

Preparation

1. Clean and wash the spinach, then boil it in a little salted water for a few minutes. Drain well and squeeze out as much water as possible. Chop finely.
2. In a large bowl, mix the flour with the eggs, finely chopped spinach, a pinch of nutmeg, and water. Add a pinch of salt and work the dough until it becomes smooth and elastic. If necessary, add more flour or water to reach the desired consistency (the dough should be fairly moist but not too liquid).
3. Bring a large pot of salted water to a boil. Use a special Spätzle tool, like a grater with large holes, to press the dough directly into the boiling water. When the Spätzle floats to the surface, they are ready and can be retrieved with a slotted spoon.
4. In a large pan, melt some butter and sauté the speck until it is crispy. Add the cooked Spätzle and toss briefly to flavor.
5. Lower the heat and pour in the cooking cream. Stir well and let cook for a few minutes until the cream begins to slightly thicken, forming a velvety sauce that envelops the Spätzle.
6. Serve hot with a sprinkle of grated cheese on top.

Curiosity

Spätzle is a traditional type of German and Austrian pasta, often served in the northern regions of Italy that border these countries. Spinach not only adds a touch of color to the dish but also a nutritional intake of iron and vitamins. In particular, in the Alto Adige region, it is common to find dishes that blend typical Italian flavors with those of Central European cuisine, creating unique and flavorful combinations like the Spinach Spätzle with speck and cream.

You can pair this dish with a lightly sparkling white wine like a Gewürztraminer Alto Adige, which with its floral aroma will help balance the richness of the cream and speck. Enjoy your meal!