Spinach Spaetzle with Speck and Asiago or Parmigiano Reggiano
Serves 6
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 1/4 pound Speck, diced
- Dough
- 6 tablespoons melted unsalted butter
- 1/2 cup packed spinach, well cooked and squeezed dry
- 3 eggs
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- Grated Asiago or Parmigiano Reggiano cheese
Directions
- Melt the 2 tablespoons of butter in a large sauté pan and cook the onion until it wilts. Add the Speck and continue cooking until it is nicely browned. Set aside.
- Pour the remaining 6 tablespoons butter into a large casserole dish and set aside.
- Place the spinach, eggs and milk in a blender, food processor or use an immersion blender to puree until smooth. Add the flour, salt and nutmeg, combining well to form a thick pancake-like batter.
- Bring a large pot of water to a boil; stir in 1 tablespoon salt. Place the spaetzle maker over the top of the pan. Add the batter in batches to the container and move the container back and forth over the pan; the spaetzle will drop into the water and float to the top. Scoop them out with a spider or colander, making sure to rid them of excess water and transfer them to the pan with the onion and Speck mixture. Toss well adding salt and pepper to taste. Transfer to the casserole dish with the melted butter and sprinkle with cheese. Serve hot.
This recipe was featured on Season 28 - Episode 2809.
Comments
Megan
So I would not recommend these spinach spaetzles at all because they were so watery that once they hit the boiling water they mostly disintegrated…! I did remove all the water out of my spinach and it was as dry as could be so it was not the spinach making thus recipe wet.
I had to add 1/2 cup of flour (if not more), to my second batch and this was better. I don’t understand why some of these recipes are not properly tested before being released to the public! I will be much more careful when accepting recipes from places like this!!!
Megan
So I would not recommend these spinach spaetzles at all because they were so watery that once they hit the boiling water they mostly disintegrated…! I did remove all the water out of my spinach and it was as dry as could be so it was not the spinach making thus recipe wet.
I had to add 1/2 cup of flour (if not more), to my second batch and this was better. I don’t understand why some of these recipes are not properly tested before being released to the public! I will be much more careful when accepting recipes from places like this!!!