Italian Food Recipes

This is the traditional Italian recipe for spatzle, a delicious first course diffuses in the northern part of Italy in particular in Val D’Aosta and Trentino Alto Adige. Spatzle are similar to gnocchetti with small dimension and irregular shape, they are easy to prepare and the recipe presented below is simple made with flour and milk in order to obtain a soften dough. To prepare this type of spatzle you should be use a sort of grater with big holes on the surface and a mobile container where the dough is poured; this container moves back and forth so when you pour on in the dough you can cut it.The type of seasoning that I use here its one of the most traditional used for spatzle, it is a white seasoning made with speck and cream but you can serve them also with tomato sauce or any type of seasoning that you like. Spatzle can be made also with flour, eggs and water or instead of water you can use beer. The dough of spatzle can be soften, like this shown here, or can also be firmer, in this case you might knead the dough with the hand and cut it in small pieces. Spatzle can be white like this but if you want with the addition of spinach in the dough you obtain green delicious spatzle.

INGREDIENTS (for 4 people):
380 g of Flour
2 Glasses of milk
200 ml of Cream
2 Tablespoons of extra virgin olive oil
50 g of Speck cut in small cubes

PREPARATION TIME: 15 minutes

COOKING TIME: 10 minutes

WINE: Alto Adige Lagrein Dunkel (Red Wine)

INSTRUMENTS: grater for spatzle

PREPARATION
Let salted water boil for spatzle. Place the flour and the milk in a bowl


and mix all together in order to obtain a soften dough without lumps, like this shown in the picture below.


Then prepare the seasoning: place in a pan the extra virgin olive oil and the cubes of speck and let them brown;

add the cream and let the sauce cook for about 5 – 10 minutes in order to reduce it.

When the water boils place the grater on the surface of the pan,



pour slowly in its container the dough of spatzle and move the container back and forth in order to cut the dough in small irregular gnocchi with drops shape.



The spatzle are ready when they rise to the surface and this takes about 3 – 4 minutes.


Drain them and pour on them the sauce of speck and cream.

Serve hot!
This is the result:

BUON APPETITO!