Tyrolean dumplings
Instructions
Prepare the spatzli: put in a bowl the flour, eggs, milk and salt; work the mixture vigorously until a very soft dough.
Bring to a boil a saucepan with salted water; put the dough in special tool over the Pan and drop the spatzli in water (in the absence of the tool pour the mixture into the water with a spoon).
Drain the skimmer as they are afloat, pour in cold water and let them cool.
drain again and knock 'em dead in an oven dish brushed with oil to prevent sticking.
Save a little of the cooking water, which can be used for seasoning.
Prepare the sauce: chop the bacon into strips; clean the onions, wash it and chop it finely.
put it in a pan with oil and let it wither without letting it Brown; join the strips of bacon and just heat them; season with salt and pepper.
Finally, add the chives, washed and chopped, and spatzli and heat by mixing with a wooden spoon; Add a few tablespoons of cooking water of spatzli if necessary.
Pour into serving dish and serve immediately with grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 200 g of flour
- 3 eggs
- 3 tablespoons of milk
- 1 tablespoon of olive oil extra virgin
- Salt
- For the sauce:
- 100 g of speck (slices from 100 g)
- 1 bunch of chives
- == 1 small onion
- 2 tablespoons of grated parmesan cheese
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper