Summary

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

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Instructions

1. 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.
2. Use the sparrow slicer to plane the dough in boiling salted water and stir.
3. Bring the sparrows to the boil and strain.
4. Cream sauce:
5. 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.
6. Swirl the hot sparrows in it and serve.