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

Main coursea few minutes30 months


300 g wheat flour

300 g Parmigiano Reggiano

200 g Speck Alto Adige IGP

200 g fresh cream

100 g Strawberry Tree honey

2 eggs

1 glass of water

chives to garnish


Dissolve the honey in the water, chop the chives and set aside. To prepare the spaetzle, sift the flour in a large bowl, add the eggs in the centre, a pinch of salt, the melted honey and room temperature water. Vigorously work the mixture until it is 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 non stick frying pan and add the cream, stir to melt the cheese thoroughly then add the bacon. Bring a pot of salted water to the boil and quickly drop the dough into the water giving it the typical spaetzle shape by using the spaetzle maker. Cook the dumplings until they rise to the surface and then drain them in a bowl. Add the Parmigiano Reggiano cream to the spaetzle and transfer them to the plate with the help of a pastry ladle. Garnish with a sprinkling of chives and crispy speck.

Recipe by Chiara Molinu

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