Spinach Spaetzle with Ham and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 196.4 μg | (327 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 40.7 μg | (90 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,103 mg | (28 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 200 grams fresh Spinach
- 4 eggs
- 2 Tbsps milk
- 2 Tbsps butter
- 500 grams Oyster mushrooms
- 1 onion
- 150 grams Prosciutto (sliced)
- 1 Tbsp butter
- 150 grams Sour cream
- 1 Tbsp Whipped cream
- salt
- freshly ground peppers
Preparation steps
For the spaetzle, rinse the spinach and blanch in boiling salted water. Drain, rinse cold and then drain again. Chop finely.
Bring a pot of salted water to a boil.
Mix the flour with the eggs and 2 pinches of salt. Stir in the spinach and then use a spaetzle planer or a knife to form the dough into pasta strips. Place into the boiling water and leave to cook for a few minutes. The noodles are cooked when they float to the surface. Remove them with a ladle and then toss them in a pan with some hot butter. Keep warm.
Wipe and trim the mushrooms and cut up into bite-sized pieces.
Peel the onion and chop finely.
Cut the ham into strips.
Sweat the onion in some butter until translucent. Add the mushrooms and sauté for about 5 minutes. Stir in the ham strips and season with salt and pepper.
Mix the créme fraîche until smooth with the cream and season with salt and pepper.
Transfer the spinach noodles to warmed plates and distribute the mushrooms and ham over the top. Serve with a dollop of crème fraîche.
