Poppy seed noodles with a difference - with speck julienne, apple and celery stalks
Ingredients
Spaetzle
200 ml water
4 eggs
470 g all-purpose flour
1 tsp salt
Sauce
120 g HANDL TYROL Tiroler Speck PGI Speck Julienne
1 red onion
200 ml heavy cream
100 ml milk
50 ml vegetable broth
2 tbsp flour
40 g butter
100 g grated cheese, mature
Salt and pepper
A pinch of nutmeg, to taste
Perfect to mix in: our Tiroler Speck PGI Speck Julienne
Method
Level of difficulty:
Advanced
- In a bowl, mix water, eggs, flour and salt with a wooden spoon to form a smooth spaetzle dough.
- Heat a large pot of water with a pinch of salt. Use a spaetzle maker to drop the dough into the almost boiling water. Reduce heat and simmer for 5 minutes on low until the spaetzle rise to the surface. Drain and set aside.
- Heat butter in a large pan. Finely chop the onion and sauté. Add the Speck Julienne and fry lightly.
- Add flour to the pan and stir well. Gradually add the cream, milk and vegetable broth, stirring constantly to create a smooth sauce. Cover and simmer for 10 minutes.
- Season with salt, pepper and nutmeg.
- Add the cooked spaetzle to the pan and mix well with the sauce. Sprinkle with grated cheese and stir until the cheese melts. To finish, sprinke with additional Speck Julienne.
Tip: Sprinkle with freshly chopped parsley