John Myers
contingut
show
Ingredients
Massa Knöpfle:
- 180 g Farina d'espelta
- 160 g Farina de blat tipus 550
- 1 culleradeta Sal
- 4 Ous (L)
- 80 ml Aigua freda
Salsa:
- 1 talla mitjana Ceba
- 2 Dents d'all
- 1 cda Oli d'oliva
- 1,5 cda Farina
- 5 cda Aigua
- 120 g Espinacs congelats picats aproximadament
- 250 ml Llet
- 100 ml crema
- 60 g Parmesà
- 80 g Gouda or other
Ham chips:
- 6 Discos Serano ham, bacon is also possible
instruccions
Bacon Chips:
- Preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper, spread the thin slices of ham on top and slide the tray on the 2 rails into the oven from above. The roasting time is approx. 8-10 minutes. However, it depends on how thin the slices are. So please keep an eye on the ham and possibly determine the time yourself. When it is really crispy, take the tray out of the oven immediately and let it cool down on top. It must then be broken.
Massa Knöpfle:
- Mix both flours and sift into a bowl. Add salt, eggs and water and mix everything with a wooden trowel. When the mixture is smooth, beat the dough with a trowel until it forms large bubbles. That is a small feat. Then let the dough rest for approx. 30 - 40 minutes.
Salsa:
- Finely grate both types of cheese. Peel the onion and cut into small cubes. Skin the garlic, roughly chop. Sweat both in a large pan in the oil until translucent. Then dust with flour while stirring and then deglaze with water. Then add the frozen spinach, let it thaw slightly while stirring, then pour in the milk immediately and let everything simmer for about 5 minutes. Always stir with a whisk so that no lumps form. When everything is slightly creamy, pour in the cream, bring to the boil again, briefly remove from the heat and stir in the cheese in small portions. Then just keep the sauce warm.
Completion of Knöpfle:
- Shortly before the end of the resting time, bring well-salted water to the boil in a large saucepan and place a Knöpfle slicer on the edge. Beat the dough again vigorously and when the water is boiling, reduce the heat and shave it in portions. When the knöpfle floats on top, let them pull through for another 1 minute, then lift them out with a perforated ladle, drain in a sieve or colander and keep warm. Process one dough portion at a time.
- Before serving, break the ham a little and sprinkle over the sauce.
- With the exception of the dough's resting time, this dish is ready to serve in 30 - 40 minutes and suitable for families.
