South Tyrolean spinach spaetzle

Ingredients for 4 servings:

• 500 g spinach, fresh
• 300 g flour
• 200 ml milk
• 3 eggs
• 1 tsp salt, just
• 150 g lean South Tyrolean bacon
• 30 g butter
• ⅛ liter wine, white, dry
• 100 g cream
• 100 g Parmesan
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim and wash the spinach thoroughly, then add it to a pot while it’s still dripping wet. Cover and cook over high heat until it has collapsed. Drain in a sieve and let cool. Squeeze the spinach well and puree very finely. Place the spinach in a bowl and fold in the sifted flour. Whisk the milk with the eggs and just a teaspoon of salt and stir into the spinach and flour mixture to form a medium-firm batter. Beat the batter vigorously. Dice the bacon into small pieces, heat the butter in a pan and sauté the bacon in it. Pour in the wine, stir in the cream, and bring to a boil. Season with salt and pepper and stir in the Parmesan cheese. Bring a large pot of water to a boil with 1 teaspoon of salt and press the batter through a sparrow sieve into the boiling water or scrape it into the water from a moistened wooden board. The sparrows are ready when they float to the top. Drain the sparrows, stir them into the sauce, and serve.