Spätzle allo Speck

In Trentino-Alto Adige, Alpine kitchens marry soft egg spätzle with local speck, the region’s prized smoked pork. Fresh dumplings are pressed into boiling water, then tossed with butter-browned speck and onion for a simple, hearty dinner.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 3 eggsDairy
• 2 cups flourPantry
• 1/2 cup whole milk or waterDairy
• 5 oz speck, dicedDeli
• 3 tbsp butterDairy
• 1 small onionProduce
• to taste saltSpices
• 2 tbsp chivesProduce

Instructions

1. 1Beat eggs, flour, liquid, and salt into a thick spätzle batter.
2. 2Press through a spätzle maker into boiling salted water; cook until they float.
3. 3Brown speck and onion in butter.
4. 4Toss drained spätzle in the speck butter. Finish with chives.