Spinach Spaetzle with Prosciutto, Mushroom and Cream
Spaetzle are small pillows of flour and eggs, simmered in salted water. The result is little dumplings to serve in soup, with goulashes and stews, or lightly fried in butter with onions as a side dish, so unique and very easy to make.
Tip: Batter can be doubled. Freeze spaetzle on a parchment lined baking sheet and store in freezer containers or bags. Cook from frozen.
Prep Time: 25 minutes
Cook Time: 15 minutes
Makes: 4 side dish servings
½ cup (125 ml) milk
¼ cup (60 mL) chopped, cooked spinach
1¼ cup (300 mL) all purpose wheat flour
½ tsp (2 mL) salt
Pinch of white pepper and nutmeg
In a mixing bowl, whisk until smooth, milk, eggs, and chopped spinach. In another small bowl combine flour, salt, white pepper and nutmeg. Gradually whisk dry ingredients into the wet until you get a smooth, thick batter.
Spoon the batter into a piping bag with ½ inch (2.5 cm) nozzle or use a clean plastic food storage bag. With scissors snip one corner about ½ inch (2.5 cm) to create a nozzle for the dough.
In a large pot bring 4 cups (1L) salted water to boil. Gently squeeze the batter and with scissors or wet fingers, cut or pinch batter at 1 inch (5 cm) intervals to make small dumpling shapes. Cut approximately 10 at a time, and simmer until the dumplings rise to the surface. Remove with a slotted spoon to a warm bowl and continue with remaining batter.
Serve immediately or freeze.
Prosciutto Mushroom Cream Sauce
1 Tbsp (15 mL) butter
1 cup (250 mL) sliced mushrooms
1 shallot, thinly sliced
250 g prosciutto, sliced thin and cut into strips
½ cup (125 mL) whipping cream
In a skillet over medium high heat sauté mushrooms and shallot in butter until soft and fragrant. Stir in prosciutto until hot, add whipping cream and cook until slightly thickened. Toss with spaetzle. Season to taste and serve hot.