Spätzle in broth with parsley and parmesan
- 200g plain flour (00)
- 100g water
- 2 eggs
- 50g grated Grana Padano riserva cheese
- 1 bunch
- fresh parsley
- 1.5l meat stock
- Salt and pepper
Wash the parsley, remove the stalks and finely chop.
In a bowl, beat together the eggs, water, a pinch of salt and the grated cheese. Add the flour, three tablespoons of chopped parsley and mix well with a whisk (or wooden spoon) until you have a smooth batter.
Bring water to the boil in a saucepan and salt. Place the spatzle-maker over the pan and 3/4 fill it with the mixture. Move the container backwards and forwards so the batter falls into the water.
Cook the spatzle until they float on the surface, then drain with a slotted spoon and place in serving bowls. Add a few ladlefuls of hot broth to each dish, sprinkle with parmesan and some freshly ground pepper and serve.