Wholewheat dumplings (spätzle) with strawberry tree honey, bacon and cream - Germany

Dissolve the honey in the water, chop the chives and set aside. To prepare the spätzle, sift the flour in a large bowl, add the eggs in the center with a pinch of salt, the melted honey and room temperature water. Vigorously work the mixture until it forms a very soft dough. The consistency should be such that large drops fall from the spoon, so be careful when adding water. Let it stand in the fridge for about half an hour. Cut the speck into cubes and cook in a pan with a drizzle of extra virgin olive oil for 2-3 minutes. Grate the Parmigiano Reggiano in a nonstick frying pan and add the cream, stir to melt the cheese thoroughly then add the bacon. Bring a pot of salted water to a boil and quickly drop the dough into the water giving it the typical spätzle shape, ideally using a spätzle maker. Cook the dumplings until they rise to the surface and then drain them into a bowl. Add the Parmigiano Reggiano cream to the spätzle and transfer them to the plate with the help of a pastry ladle. Garnish with a sprinkling of chives and crispy speck.