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Ingredients for the Spätzle
340g 00 flour 1 dessert spoon extra-virgin olive oil 4 eggs Ground nutmeg Salt 120ml water
To add to the dressing
100g Speck Alto Adige PGI
Cheese sauce
160ml milk 1 dessert spoon butter 150g grated cheese (fontina or similar) Ground nutmeg A few sprigs rosemary
Preparation
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.
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