Preparation
Whisk the eggs with salt, pepper and nutmeg; now add the remaining ingredients and blend well. Pour the mixture into the specific instrument (or a potato masher with wide holes) to obtain their classic shape. Boil for 2 minutes, salt and add to the sauce.
Sauce
Fry the speck julienne strips with a little butter, add 250 gr. cooking cream and a pinch of salt; bring to the boil then pour over the “spatzle” and sprinkle with the chopped walnuts.
Ingredients
For 4 people
- 200 gr. flour
- 3 eggs
- 50 gr. spinach (boiled and chopped)
- 1/2 glass of milk
- 4 slices of speck
- 250 gr. cream
- 10 walnut kernels
- salt
- pepper
- nutmeg
