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

Chiara Molinu

  • Difficoltà

    Low

  • Stagionatura

    30 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.

HISTORY

Spaetzle are irregular shaped dumplings made with wheat flour, eggs and water, originally from southern Germany, but widespread  also in Tyrol, Alsace, Switzerland, South Tyrol and Trentino, although their homeland for excellence is Swabia and Bavaria . Spaetzle have a teardrop shape that is obtained using a special tool called spaetzlehobel: a grater with a perforated base on which a container slides back and forth as if it were a small trolley and cuts the dough into the characteristic shape. The mixture seeps through the holes and is cut by the trolley, then falls into the boiling water and comes to the surface when it is cooked. In my interpretation the hint of  sweetness of the Parmigiano Reggiano balances the distinctive taste of the Strawberry Tree honey and adds a creaminess to the dish.
Chiara Molinu