Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.