Handmade spinach knöpfle with ham
A recipe by Andrea Schmid-Getzner cooked in the backyard kitchen
andreakocht.at
Ingredients and preparation
The recipe is to be read continuously
(4 persons)
Knöpfle dough:
| 500 g spaetzle flour | |
| 250 g strained spinach | defrosted or fresh spinach, briefly blanched and squeezed out |
| 2 good pinches of salt | |
| 5 eggs | stir everything to a “sloppy, soft dough” (do not mix) |
| some cold water | so that the dough is not too firm |
Ham cream:
| 2 onions cut into small pieces | cut small |
| 2 garlic cloves | also cut into small pieces |
| 4 tbsp olive oil/butter | lightly browned |
| 200 g coarse ham | cut and sauté with |
| 1 dash of white wine | add to the deglaze and allow everything to reduce |
| 1 cream (250 ml) | add and cook until creamy |
Bring salted water to the boil, press the knöpfle through the spaetzle slicer into the hot water, when the knöpfle float to the surface, remove with a ladle and mix with the ham cream;
Topping:
Leftover fresh, raw spinach, parsley or 1 handful of cross-fried bacon
We build machines
Since 1982 we deal with one of the most popular dishes in the world: pasta in all variations. It all started with the procurement, relocation and commissioning of used equipment. Today, we design and build pasta machines, spaetzle plants and the associated process technology at our site in Satteins.
