South Tyrolean Spinach Sparrows with Ham and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 80 g spinach leaves, cooked
- 1 egg (s)
- 50 ml water
- salt
- 1 pinch nutmeg
- 125 g flour
For the sauce:
- 50 g cooked ham
- 1 teaspoon butter
- 200 ml heavy cream
- 1 tablespoon parmesan, grated
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Chop up the spinach leaves and puree in a blender with the egg, water, salt and grated nutmeg. Add the flour to the spinach puree and stir with a wooden spoon to form a smooth dough.
- Use the sparrow slicer to plane the dough in boiling salted water and stir.
- Bring the sparrows to the boil and strain.
- Cream sauce:
- Cut the cooked ham into strips or patches and toast them in the butter. Add the cream, the parmesan, and salt and pepper and reduce a little.
- Swirl the hot sparrows in it and serve.
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