Spinach Spätzle with Speck and Cream

1. Wash the spinach leaves and cook them in a pan over moderate heat, covered, until wilted.

2. Blend the spinach with an immersion blender until smooth. Add the eggs, a pinch of salt, and mix with a whisk. Add water and season with nutmeg.

3. Gradually add the flour, stirring with a spoon to avoid lumps. Set the spätzle dough aside.

4. Chop the chives and cut the speck into strips.

5. In a pan, heat the butter and oil, add the speck, and sauté until crispy.

6. Versate la panna, Ortolina Tomato Ready Sauce e l’erba cipollina nella padella, regolate di sale e pepe e lasciate addensare il condimento a fuoco moderato.

7. 7. Bring a pot of salted water to a boil. Use a spätzle press (or a potato ricer) to drop the spätzle dough into the water.

8. When the spätzle rise to the surface, drain them with a slotted spoon and transfer them directly to the pan with the sauce.

9. Gently toss, adjust the pepper, and serve garnished with some chopped chives.