Spinach Spätzle with Speck and Cream
Category: Main Courses
Servings: 4
Cuisine: German-Inspired
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Spinach | 250g |
| All-Purpose Flour (00 Flour) | 250g |
| Eggs | 3 |
| Water | 100g |
| Ground Nutmeg | to taste |
| Salt (Fine) | to taste |
| Speck (Italian Smoked Ham) | 100g |
| Heavy Cream | 250g |
| Butter | 30g |
| Black Pepper (Freshly Ground) | to taste |
| Chives | 3g |
| Extra Virgin Olive Oil | to taste |
Instructions:
To make the Spinach Spätzle with Speck and Cream, we begin with preparing the spinach. Start by thoroughly washing the spinach leaves under cold water to remove any dirt or debris. Once cleaned, transfer the spinach to a moderate heat pan with a lid. Allow it to wilt for 1-2 minutes, stirring occasionally to ensure even cooking. Once the spinach has collapsed and softened, remove it from the heat and let it cool for a moment. After cooling slightly, transfer the spinach into a tall container and blend it into a smooth purée using an immersion blender. Season the purée with a pinch of freshly grated nutmeg, adding it gradually to taste.
While the spinach cools, prepare the spätzle dough. Begin by adding the all-purpose flour into a large mixing bowl. Create a well in the center and crack in the eggs. Pour the cooled spinach purée into the flour-egg mixture. Add the water to the bowl, a bit at a time, and stir continuously to combine the ingredients into a thick, smooth batter. The dough should be slightly elastic but not too stiff. Add salt to taste to enhance the flavor.
Next, prepare the sauce for the spätzle. Finely chop the chives and set them aside. In a large pan, heat the butter and a drizzle of extra virgin olive oil over moderate heat. Once melted and warm, add the chopped speck and sauté it until it starts to crisp and release its oils. At this point, sprinkle in the chopped chives and stir gently. Season the mixture with salt and freshly ground black pepper to taste. Allow this to cook together for a minute or so, letting the flavors meld while the speck crisps up and the chives become aromatic. Reduce the heat to low.
Now, it’s time to cook the spätzle. Fill a large pot with salted water and bring it to a rapid boil. If you have a spätzlehobel (spätzle maker), place it over the boiling water. Carefully spoon the prepared dough into the hopper and use the scraper to move the dough back and forth, allowing the dough to fall through the holes into the boiling water. The spätzle will cook very quickly—within just a few seconds of hitting the water, they will begin to float to the surface.
Once the spätzle have surfaced, use a slotted spoon or skimmer to carefully remove them from the water, and transfer them directly into the pan with the speck and cream sauce. Add the heavy cream to the pan, stirring gently to coat the spätzle evenly in the creamy sauce. Toss the spätzle in the sauce for about a minute or two to let the flavors combine and the dish becomes beautifully creamy and flavorful.
Serve the spinach spätzle hot, garnished with a final sprinkle of fresh black pepper and perhaps a few extra chives for a fresh pop of color. This dish makes for an exquisite comfort meal, with the creamy speck sauce providing a savory, rich contrast to the delicate, spinach-infused spätzle. Enjoy this hearty dish with a side of fresh bread or a light salad for a complete meal.
Nutritional Information (approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 18g |
| Carbohydrates | 44g |
| Fat | 32g |
| Saturated Fat | 12g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 600mg |
| Cholesterol | 150mg |
These Spinach Spätzle with Speck and Cream are a wonderful fusion of traditional German comfort food and rich Italian flavors. The earthy spinach adds a vibrant color and nutritional boost to the tender spätzle, while the crispy speck and creamy sauce elevate the dish to something truly indulgent. This recipe is perfect for a cozy weeknight dinner or a special meal for guests.
