Spätzle noodles with Speck Alto Adige PGI and cheese sauce
Spätzle with cheese and South Tyrolean Speck PGI: a comforting Alpine classic, rich and creamy.
Difficulty: Easy
Preparation time: 30 min
A recipe by: Stefano Cavada
Ingredients
Serves for
4
people
Ingredients for the Spätzle
- 340 gram 00 flour
- 1 tablespoonextra-virgin olive oil
- 4 eggs
- Ground nutmeg to taste
- Salt to taste
- 120 ml water
To add to the dressing
- 100 gram Speck Alto Adige PGI
Cheese sauce
- 160 ml milk
- 1 tablespoonbutter
- 150 gram grated cheese (fontina or similar)
- Ground nutmeg to taste
- rosemary sprigs to taste
Spätzle noodles with Speck Alto Adige PGI and cheese sauce
Preparation time 30 min
- Place the flour in a bowl, make a well in the centre and add the olive oil, eggs, a grating of nutmeg and a pinch of salt. Then add the water and combine the mixture with a wooden spoon until the dough is soft but not too wet. If necessary, add a spoonful of water or, if too wet, a spoonful of flour.
Leave to rest at room temperature for at least 15 minutes. - Slice the Speck Alto Adige PGI into matchsticks.
Put the milk, butter, grated cheese and a little nutmeg in a pan. Heat gently, stirring from time to time, until the cheese has melted. Blend with an immersion blender or a traditional blender for one minute until the sauce is smooth. Return to the pan, keep warm on a very low heat, add two sprigs of infused rosemary and leave to infuse. - Bring a pan of water to the boil and add salt. Sauté the speck matchsticks in a little oil in a frying pan. Form the spätzle with a spätzle grater (available online) and cook in the boiling water for a couple of minutes. Drain and toss in a frying pan with the cheese sauce and speck matchsticks. If the sauce is too dry, add a little of the cooking water.