Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

 

Ingredients (2 servings):

  • 100 g black forest ham
  • 100 g dried spaetzle
  • 100 g Emmental cheese
  • 4 tablespoons Austrian apricot puree/jam
  • 100 ml Sour cream
  • salt and pepper to taste

Preparation method:

  1. Cut the black forest ham into small slices.
  2. Cook the spaetzle according to the instructions on the package.
  3. Grate thinly the Emmental cheese.
  4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
  5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
  6. Season with salt and freshly ground black pepper.
  7. Add the grated cheese, mix and simmer for another 1-2 minutes.
  8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
  9. Grind some more black pepper on top.