South Tyrolean Spinach Sparrows
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach, fresher
- 300 g flour
- 200 ml milk
- 3 egg (s)
- 1 teaspoon salt, barely
- 150 g bacon, lean South Tyrolean
- 30 g butter
- liter ⅛ wine, white, dry
- 100 g cream
- 100 g parmesan cheese
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Clean the spinach, wash it thoroughly and place it dripping wet in a saucepan. Cover and cook over high heat until it has collapsed. Drain in a sieve and allow to cool. Squeeze out the spinach well and puree very finely.
- Put the spinach in a bowl and fold in the sifted flour. Whisk the milk with the eggs and a small teaspoon of salt and stir into the spinach flour mixture so that a medium-firm dough is formed. Puncture this vigorously.
- Chop the bacon, heat the butter in a pan and sweat the bacon in it. Pour in the wine, stir in the cream, bring to the boil. Season with salt and pepper and stir in the parmesan cheese.
- Boil water with 1 teaspoon salt in a large saucepan and press the dough through a sparrow sieve into the boiling water or scrape it from a moistened wooden board into the water. The sparrows are ready when they swim upstairs. Drain the sparrows and fold into the sauce, serve.
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