300 g. mehl/flour
450 g Rahmspinat (creamed spinach)
salt, pepper, nutmeg
Make spätzle: mix above ingredients until the dough is smooth; use a spätzle maker (a colander works okay) and grate over a pot of boiling water. When the spätzle rises to the surface, wait 30 seconds and transfer to a plate/bowl/storage utensil.
Saute some diced bacon/prosciutto in a knob of butter until almost crispy (or cooked to your preferred level of doneness), add a little heavy/whipping cream and the cooked spätzle. Stir and serve.
Thanksgiving variation – substitute some pureed pumpkin (canned okay) for the creamed spinach.
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