Spätzle are small dumplings, made from wheat flour, eggs and water. This is a preparation which is typical of Tyrol.

spatzleTheir particular teardrop shape is realized with a special tool, the Spätzlehobel: a special grater formed by a perforated base on which flows a vessel containing the dough. It slips back and forth and let the drops fall directly into the boiling water. Once boiled, the Spätzle are simply sauté in a pan with your favourite sauce serving a dish that is really appetizing, and ideal to prepare when you have many guests because is quick but tasteful. In our recipe the Spätzle are dressed with speck and mild Gorgonzola cheese, an excellent flavorful combination. The strong flavor of smoked bacon goes perfectly with the aroma and softness of the mild Gorgonzola cheese.

Spätzle with speck and gorgonzola

Recipe details:

Region: South Tyrol
Dish: First course
Servings: Four people
Preparation time: 20 minutes
Cooking time: about 3 minutes
Level of difficulty: Easy

Ingredients:
For the Spätzle:
  • 350 g white flour
  • 200 g water
  • 3 eggs
  • Some grated nutmeg
  • Chopped chives
  • 10 gr. Extravirgin Olive Oil
  • Salt
For the sauce:
  • 200 g. smoked bacon – speck
  • 200 g mild Gorgonzola cheese
  • 150 ml single cream
  • 100 gr. grated Parmesan cheese
  • Extra virgin olive oil

 Directions:

attrezzo-per-gnocchetti-spaetzleIn a bowl, break eggs, add some cold water and beat with a whisk. Then, add the flour, the extra virgin olive oil, salt, the grated nutmeg and the finely chopped chives. Knead until mixture is smooth and let it rest covered for 15 minutes.

Sauce:

Heat the oil in a frying pan add the bacon cut into matchsticks. Cook slowly until the fat of the bacon melts, and then add the mild Gorgonzola cheese cut in cubes. Continue cooking slowly and stirring until the cheese melts. Lastly add the cream.

Boil the salted water in a large pot, then use the apposite tool for Spätzle or a potato masher; pour a little dough at a time in the storage unit and slide back and forth letting the dough drops fall into the water below. Drain just as they come to the surface and sauté in a pan with the bacon and mild gorgonzola sauce. Serve with grated Parmesan cheese.

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