INGREDIENTS FOR 4 PEOPLE
FOR THE SPATZLE:
3 eggs
100 g of boiled and squeezed spinach
250 g of flour
170 g of water
FOR THE DRESSING:
250 g of Calzetti 5 cheeses cream
150 g of diced speck.
Preparation:
Blend the spinach with an immersion blender together with a tablespoon of water.
Mix the eggs with the spinach in a bowl, add the water and finally the flour, until the mixture is homogeneous, creamy and free of lumps.
In a pan, melt the butter and brown the speck. Add the cream to the 5 Calzetti cheeses and cook for a couple of minutes.
Put the special Spätzlehobel tool on a pot and when the salty water boils, pour your mixture into it, sliding the tool back and forth so that the dough falls through the holes. Once in contact with the boiling water, the spätzle will cook in an instant: they will be ready when they begin to surface.
With a skimmer, drain them directly into the pan with your sauce. Let them jump for a few moments.
Your spatzle are ready to be eaten!
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