Tyrolean Spatzle with Butter and Cooked Ham

Soft and very tasty, these are the Tyrolean spatzle with butter and cooked ham: a winter first course to try!

200 g of High Quality AeQuilibrium Cooked Ham

300 g of flour

300 g of boiled and squeezed spinach

2 eggs

Half a glass of water

Salt

80 g of butter

Grated Parmigiano Reggiano

Description

If you are a lover of comfort food and you like winter first courses full of taste and flavor, these fabulous Tyrolean spatzle with butter and cooked ham will be perfect for you.

Don't be intimidated by the German name, the spatzle are nothing more than small spinach gnocchi seasoned with butter and cooked ham, very easy to prepare at home.

Preparing Tyrolean spatzle is not difficult and will make you look great with all your guests. Given the richness of their ingredients, spatzle are ideal as a single dish if served in a generous portion, or as a tasty first course.

Here's how to prepare them!

High Quality Cooked Ham

Procedure

Boil the spinach, then drain and squeeze them very well. Chop them finely and put them in a bowl.

Add the eggs, water, flour and a pinch of salt. Mix very well until you get a not too compact dough.

In a pan, melt the butter and then add the cooked ham cut into strips. Lightly brown the ham and turn off the heat.

Pass the spatzle dough in the same tool that is used for the passatelli or using the appropriate tool.

Drop the spatzle into a pot of boiling salted water. When the spatzle rise to the surface (it will take a few minutes just like classic gnocchi), drain them with a slotted spoon and add them to the butter and cooked ham seasoning.

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