Spinach spätzle

Small, irregular drops of a soft spinach, egg and flour batter, pushed through a spätzle maker straight into boiling water. A South Tyrolean recipe serves them in a pan sauce of ham and cream. Unlike the other entries here, spätzle are not on South Tyrol's traditional-products list.

A batter, not a dough

The tourist office of Partschins gives the local recipe: 250 g of spinach, blanched and blended with 3 eggs, worked into 200 g of flour and beaten into a thick batter seasoned with salt and nutmeg. It is pressed through a spätzle maker into boiling salted water, or scraped off a board with a knife if there is no maker. The spätzle are done as soon as they float. They are tossed in a sauce of cooked ham fried in butter with milk and cream, and served with Parmesan.

Spätzle are not listed among South Tyrol's traditional products, so this entry rests on a single local recipe source.