Spätzles with bacon, rosemary and Balsamico

ddThe extraordinary versatility of the Balsamic Vinegar of Modena stimulates the creation of new recipes and the search of new approaches with products of the culinary traditions of the whole world.
This week we are glad to propose you a tasty german recipe: Spätzles with bacon, rosemary, and Balsamico


Flour “00” 250 g
3 eggs
water 20-150 ml
Extra virgin Olive Oil
250 g Bacon
200 ml fresh cream
Balsamic Vinegar of Modena “del Duca”


Sieve the flour in a capacious bowl, add to the center the whole eggs, salt, pepper and a bit of grated nutmeg. Add a spoon of Extra virgin Olive Oil and finally pour water.
Then, with the help of a whip, amalgamate the mixture to get a mix smooth and homogeneous.
In the meantime, put the bacon in a frying pan and brown it without oil, unite the cream and the rosemary, and leave cooking for one minute.
Put a pot on fire with abundant salty water. When water boils, smash the dough with the potato masher and let your spätzles fall into the water. They will be ready when they will come on the surface. Drain them and season with the cream of bacon and rosemary and some drops of Balsamic Vinegar of Modena “del Duca”.

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