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Green Spatzle

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250 g flour
3 eggs
400 g fresh spinach
50 ml water
1 pinch nutmeg
1 pinch salt
200 g Speck or smoked bacon
1 spoon butter
220 g cream
a sprinkle grated parmigiano
only with bacon pepper

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Green Spatzle

  • Medium


  • Sauce



When Christmas comes, I automatically think of snow, even if now I celebrate my Christmas in Australia with 40 degrees!…. when I am thinking of the snow, my mind goes to Dolomite, when after a long skiing I stopped to eat typical food in the huts …. delights like this plate of green spazzole!

LOOK! I even found a Tyrolean  tablecloth with Kangaroos!


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Boil or steam spinach and blend them.
In a bowl beat eggs, add water, blended spinach and mix well.
Add salt, nutmeg and mix again. Slowly add flour, mix well until you obtain a homogeneous and semi- liquid dough. Let the dough rest for 15 minutes.
Meanwhile cut speck or bacon into small cubes. In a large pan, brown it with butter. Add some chopped chives and cream, stir and cook for about 3 minutes.
Then bring salted water to a boil in a large pot. To form the spaztle, hold a large holed colander or a Spaetzlehobel, a grater formed by a pitted base on which flows a container containing the dough that is slid forward and indented dropping the drops directly into the water boiling that re-emerge on the surface in a few moments.
Drain the spaztle and pour them into the big pan with the sauce.
Stir well and sprinkle with grated parmigiano.
Serve hot with a glass of red wine!


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