#SundaySupper: Spinach Spätzli with Sage and Speck

Sunday Supper is kicking off the New Year with designating January as National Sunday Supper Month! For the event, I am sharing a recipe for Spinach Spätzli with Sage and Speck. Spätzli comes from the regions of Trentino-Alto Adige (Südtirol) in northern Italy as the cuisine has been influenced by their Austrian neighbor’s Spätzle. I can’t believe it has taken me this long to discover/make the spinach variation (there is also a deep pink spätzli that incorporates beets).

This winter dish pairs the Spinach Spätzli with butter, sage, and speck. Fresh spinach is quickly blanched, then processed with eggs and flour to make a smooth dough. It is pressed through a spätzle maker to make small dumplings. I just love the bright green color. The dumplings are tossed with melted butter, sage, and thin ribbons of speck.

For me, 2 pounds of fresh spinach was 4 smallish bunches. To squeeze the excess moisture out of the spinach, I have been using a potato ricer. You can also place the spinach in a clean kitchen towel and wring the water out.

I used this Stainless Steel Spaetzle Maker to make the spätzli. A large-holed colander and wooden spoon to push the dough through will work too. If the dough is too thick to be pushed through the press, thin it with 1 teaspoon of water at a time.

I have also seen recipes that serve the spätzli with a cream sauce. Evan enjoys them with tomato sauce.

Speck (Südtiroler Speck) is a dry-cured, lightly smoked ham that originated in Alto Adige and is now under Protected Geographical Indication status. It is often used in northern Italian, German, and Austrian cuisine. The exterior is darker in appearance due to the smoking process and spice blend with juniper. You can find it in some larger grocery stores (locally I have found it in the deli section of Wegmans) that feature imported Italian products or in Italian specialty stores. It is also available online at locations such as Formaggio Kitchen. If you are unable to locate it, substitute with a fatty prosciutto or Black Forest bacon (I have seen this at Whole Foods and Trader Joe’s), though the flavor won’t be exactly the same.

Check out what everyone else made:

Appetizers and Soups

• Borscht from Serena Bakes Simply From Scratch
• Cheesy Garlic Crescent Rolls from Wallflour Girl
• Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
• Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
• Garlic Chili Tiger Prawns from Food Lust People Love
• Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
• Lion’s Head Meatball Soup from Culinary Adventures with Camilla
• New England Seafood Chowder from Curious Cuisiniere
• Potato and Carrot Leek Soup from Peanut Butter and Peppers
• Steve’s Crab Dip from Monica’s Table

Main courses

• Almond Breaded Pork Chops from Casa de Crews
• Bourbon Glazed Porkchops from Grumpy’s Honeybunch
• Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
• Chicken Pot Pie from Feeding Big and more
• Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
• Fideua (Catalan Pasta Paella) from Caroline’s Cooking
• French-Inspired Macaroni and Cheese from MyGourmetConnection
• Grandma’s Fried Chicken from The Freshman Cook
• Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
• Huevos Rancheros from Palatable Pastime
• Indian Spiced Roast Salmon from Soni’s Food
• Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
• Korean Spicy Braised Mackerel from kimchi MOM
• Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
• Mediterranean Flatbread from Magnolia Days
• Mustard-Crusted Pork Roast from Sew You Think You Can Cook
• New York Strip Roast Dinner from Gluten Free Crumbley
• Red Wine-Mushroom Braised Beef from The Crumby Cupcake
• Rustic Portuguese Chicken Stew from Family Foodie
• Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
• Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
• Simple Roast Chicken from Get the Good Stuff
• Slow Cooker Italian Meatball Soup from Food Done Light
• Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
• Smothered Pork Chops from Cosmopolitan Cornbread
• Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
• Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
• Ultimate Mac and Cheese from Our Good Life
• Vegan Mexican Rice and Lentils from PancakeWarriors
• Ziti with Porcini Bolognese Sauce from Cooking Chat

Side dishes

• Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
• Lager and Rye Bread from What Smells So Good?
• Parmesan Roasted Cauliflower from Nosh My Way
• Sweet Potato Crescent Rolls from Wholistic Woman
• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks

Desserts

• Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
• Caramel Apple Rice Krispies Treats from Pies and Plots
• Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
• Chocolate Hazelnut Tart from Taste And See
• Death by Chocolate from Desserts Required
• Fudge Frosted Brownies from Party Food and Entertaining
• Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
• Layered Mousse Cake from That Skinny Chick Can Bake
• Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
• Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures

 

• Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement

 

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

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Spinach Spätzli with Sage and Speck
Adapted from Pasta by Hand: A Collection of Italy’s Regional Hand-Shaped Pasta
Serves 4

Spätzli:
2 pounds (910 grams) fresh spinach, stemmed
4 eggs
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
2 cups (280 grams) all purpose flour
Sauce:
8 tablespoons (115 grams) unsalted butter
6 fresh sage leaves
8 thin slices speck, cut into narrow ribbons
Salt and freshly ground black pepper to taste
Grated Parmigiano-Reggiano cheese for serving

 

Bring a large pot of salted water to a boil. Place a large bowl of ice water next to the pot.

Once the water is boiling, add the spinach. Cook until wilted, about 2 minutes. Use tongs to immediately remove the spinach from the boiling water and into the bowl of ice water. Once cool enough to handle, drain and squeeze well of excess moisture. Transfer to a food processor. Add the eggs, nutmeg, and salt, then process until finely chopped. Pour in the flour and continue to process until thickened and smooth. Transfer the batter to a bowl and cover with plastic wrap. Allow to rest for 30 minutes.

Line a large baking sheet with parchment. Fill the large pot with salted water again and bring to a boil over medium high heat.

Place some of the dough into a spätzle press or colander with large holes and press into the simmering water. Remove using a strainer and transfer to the prepared baking sheet in as much of a single layer as possible. Repeat with remaining batches of dough. Allow to cool while you prepare the sauce.

In a large pan, heat the butter and sage over medium heat. Once the butter has melted, add the speck, tossing to coat. Heat through and remove from heat. Toss in the cooked spätzli and season with salt and pepper.

Serve immediately topped with Parmigiano-Reggiano cheese.