Spinach & Speck Spätzle | A Northern Italian Favourite #cookingwithtucci #italiancuisine

Do you want to know how to make spoil with spinach and speck? To make our spoil, let’s start by grabbing a large pan without anything and put inside 250 g of fresh spinach. Cover with a lid. Bring it to the stove and let that cook until they’re nice and soft. In the meantime, grab your speck. I’m using pruto and cut it in slices. Little cubes if you prefer and keep it aside. Once your spinach are nice and cooked, grab a blender or you can do with a hand mixer, put the spinach inside. In the same pan, start cooking your spec. With your spinach, add three small eggs or two large, a good pinch of salt and nutmeg, as well as 100 g or 100 mil of water. Blend everything until super creamy. Once everything is combined, add all together 250 gram of double zero flour or allpurpose flour as well as black pepper and blend until everything is combined. Our mix is ready. In a large pan, start boiling some water with salt. And in the other one, once your spec is ready, add cooking cream, black pepper, and of course, salt. Bring back to the stove and let the cream dense it off. To make this pzo, there is a machine that is called pet something. But if you don’t have it, don’t worry. You can use potato riser, but need to put half of the water inside the mix. Or if you don’t have, use the pasta strainer. And if you don’t have this, don’t make this recipe. With the pasta strainer, just put some of the mix inside and with a spatula, make it fall in the water. Be careful because they will cook in second. So when they float, they’re ready. And once they float, simply with one of those, remove it and put it in the cream. Let them cook for a couple of minutes maximum. Once they’re ready, put it in a plate. And if you like, finish them up with extra parmesan cheese and black pepper. And now you know how to make spets with spinach and speck. Chiao.