Spinach Spätzli with Sage and Speck

Spinach Spätzli with Sage and Speck
Photo by Ed Anderson


  • ¼ nutmeg, freshly grated
  • Grated Parmigiano-Reggiano cheese
  • 2 lb. fresh spinach, stemmed
  • 8 thin slices of speck, cut into narrow ribbons
  • 6 fresh sage leaves
  • Kosher salt and freshly ground black pepper
  • 2 cups all-purpose flour
  • + 3 more ingredients
    • 4 eggs
    • 8 Tbs. unsalted butter
    • 1 tsp. kosher salt

Prepare an ice bath by filling a large bowl with ice and cold water. Bring a large pot filled with generously salted water to a boil over medium-high heat. Add the spinach and blanch until wilted, about 2 minutes. Remove immediately from the pot with tongs and transfer to the ice bath. When coo...

View full recipe at Fine Cooking


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