Spätzle con speck e panna – spätzle with ham and cream sauce
by
Spätzle is a cross between mini dumplings and pasta shapes. Hailing from Trentino-Alto Adige in northern Italy (as well as Austria across the border), this recipe is the ultimate comfort food, smothering the pillowy spätzle in a rich cream sauce loaded with Tyrolean speck.
Ingredients
Equipment
- Spätzle maker
Method
1
Place the ingredients for the batter in a bowl and whisk to create a smooth batter. Place in the fridge to rest for at least 20 minutes
2
Set up a large pan of salted boiling water and rest your spätzle maker over the pan. Ladle a spoon of the batter onto the spätzle maker and use the scraper to push the batter back and forth over the holes, which will create the spätzle shapes in the water below
3
Repeat the process until you have used up the batter, but work in batches as to not overcrowd the water. Depending on the size of the pan you can do around two ladels at a time. Use a slotted spoon to remove the cooked spätzle (which floats to the top when cooked) and transfer to a bowl of ice water. (This will prevent the spätzle from overcooking and sticking together)
4
To make the sauce, add a small drizzle of oil to a pan and fry the onion and pancetta until soft and the pancetta is starting to caramelise
5
Add the white wine and simmer until reduced by half
6
Add the cream and gently reduce by half. Taste and season with salt and pepper
7
Toss the spätzle through the sauce to warm and serve topped with plenty of Parmesan and fresh chives
Discover more:
Go to Comments
Spätzle con speck e panna – spätzle with ham and cream sauce
