Spinach spatzle with speck and walnut sauce


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.


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.


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

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