Spaetzle with Speck
These dumplings from the Alto Adige, the northernmost region of Italy boarding on Austria, are flavored with speck, the famous smoked and cured ham of this region.
- 3 eggs
- 1/4 to 1/2 cup water
- Grating nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups flour
- 1/4 pound Speck Alto Adige, diced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Asiago cheese
- In a bowl combine the eggs, 1/4 cup water, nutmeg and salt and whisk until well blended.
- Add flour and whisk in well. Dough should be a bit thicker than pancake batter but not as stiff as pasta dough. If dough is too stiff, add a little water to thin it out. Let the batter rest for 15 minutes
- Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt.
- Place a spaetzle maker over the top of the pan of boiling water and add the batter to the slider. Move the slider back and forth, which will cause the batter to fall into the water in small, dumpling size pieces. As soon as the spaetzle rise to the top, scoop them out with a slotted spoon into a colander set over a bowl and allow them to drain well.
- Keep warm while you make the sauce.
- Cook the speck with the butter in a sauté pan until the speck is crispy. Lower the heat and slowly stir in the cream, 1/4 cup of the grated cheese and blend the ingredients well.
- Add the spaetzle to the pan and toss well in the sauce.
- Serve immediately with the rest of the grated cheese over the top.
This recipe was featured on Season 28 - Episode 2809.
I haven’t seen you in years but watched this show “Spaetzle with Speck” show. You look so nice! The dishes look delicious. I just had to tell you how pretty you look in this episode. I’ll keep watching for you!
James R Mihaloew
The Spätzle mixture should be a dough and not a batter. Also, the Spätzle should fall to the bottom of the water then rise and be well cooked; otherwise, it will be soupy and mushy. They should be like miniature gnocchi.