Spinach Sparrows with Ham and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 2 egg (s), (depending on size)
- 200 g spinach, frozen (chopped)
- salt
- water or milk
- nutmeg
- basil
- 40 g butter or mararine
- 180 g cooked ham
- 125 ml white wine
- Parmesan
- 125 g sweet cream
Print Recipe
Pin Recipe Instructions
- Preparation: Thaw the frozen spinach as normal in the pot, dice the boiled ham and grate the parmesan.
- Then mix the eggs with the salt and stir in the flour (preferably sifted). Stir, add the spinach and then stir vigorously with the mixer until the batter is bubbly. Using a spaetzle slicer, put the pasta dough in boiling salted water. It is best to take several steps, otherwise the spaetzle will stick together in the water. Then let the spaetzle steep (approx. 2 minutes) until they float on the water and then rinse under cold water.
- For the sauce, melt the butter in a pan, add the ham cubes, fry a little and deglaze with the white wine. Add the cream, season and sprinkle 3/4 of the parmesan on top. Add the cooked spaetzle, mix everything well, heat, sprinkle with the remaining parmesan and serve.
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