ZELENE ŠPACLE

Sastojci:

1 mladi luk

1 tikvica

2 tanke kriške domaće sušene šunke (ili pršuta)

1 češanj češnjaka, sitno nasjeckan

400 ml vrhnja za kuhanje

1 žlica ulja

sol

papar s limunom

začini po želji

500 g špacla (sa špinatom ili običnih)

Priprema:

Mladi luk operite, odrežite mu krajeve.  Stapku i listove sitno nasjeckajte pa ih kratko propirjajte na ulju. Dodajte tikvicu (raspolovljenu po dužini i  narezanu na tanke ploške) i nastavite pirjati, miješajući dok tikvice ne omekšaju. Dodajte češnjak i  sitno nasjeckanu šunku, popaprite i pirjajte još  2 minute. Na kraju dodajte vrhnje.  Začinite po ukusu i još kratko kuhajte da se umak malo zgusne.

Špacle skuhajte u puno slane vode, ocijedite i prelijte umakom.

SPÄTZLE WITH ZUCCHINI AND SPRING ONION

Ingredients:

1 spring onion
1 zucchini
2 thin slices of home-cured ham (or prosciutto)
1 clove garlic, finely chopped
400 ml cooking cream
1 tbsp oil
salt
lemon pepper
herbs and spices to taste
500 g spätzle (with spinach or plain)

Method:

Wash the spring onion, trim the ends and chop finely (both the white and the green parts). Sauté briefly in oil. Add the zucchini (halved lengthwise and thinly sliced) and sauté stirring until the zucchini is soft. Add the garlic and finely chopped ham, season with lemon pepper and sauté for another minute or two. Stir in the cream, season to taste and cook briefly until the sauce thickens.
Cook the spätzle in a large pot of salted water. Drain and pour over with the sauce.