Green Spaetzle in Ham-cheese-cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 500g flour
- 6 egg (s)
- 500 g creamed spinach, frozen
- 2 pinches salt
For the sauce:
- 100 g sheep cheese
- 100 g processed cheese
- 2 onions)
- 2 cloves garlic
- 100 g ham or pork belly
- 70 g cream
- 1 bowl mushrooms
- 0.35 liters meat broth
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Spaetzle:
- Let the spinach thaw slowly. If it is not fine enough, it should be mashed finer.
- Mix the flour, eggs, spinach and salt in a mixing bowl. If the dough is just dripping off the spoon, it is ideal. If the dough is too firm, water can be added.
- Scrape or grate the spaetzle into a pot of boiling salted water.
- The spaetzle that float on the surface of the water are ready and can be removed with a skimmer.
- Sauce:
- Cut or dice the ham or bacon, sheep`s cheese, onions and mushrooms.
- Heat a pan and stir-fry the bacon or ham cubes. Add the mushrooms, onions and garlic one after the other. Season with salt, pepper and paprika. When everything is nice and crispy, add the sheep cheese and the processed cheese. Deglaze with the broth, bring to the boil and stir in the cream.
- Serve the spaetzle with the sauce.
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