Spinach Dumplings with Serrano and Parmesan Cheese

Cut the bread into fine cubes. Knead with the eggs and the liquid butter to a quantity. Rinse the spinach, remove the stalks and felanch it briefly in boiling hot salted water. Then rinse with iced water, drain well) and, in addition, squeeze the spinach by hand, then grind in a hand mixer. Mix the dumpling dough with the spinach until smooth and season.

Form a “test dumpling” about the size of a golf ball and make it in boiling water. If the quantity should be too thin, thicken it with breadcrumbs, stir until smooth one more time and make another test. Cut the ham (Serrano or similar) in tender strips and fry it briefly, heat the butter and let it brown carefully. Bring the cooked spinach dumplings to the table on a hot plate (drain well), sprinkle with the ham, grate Parmesan on top and baste with the browned butter. These spinach dumplings are one of Wolfgang Nagel’s many creations, for which his cuisine is widely appreciated. They show that excellent cooking can also be quite simple, “ohne Ferz”, as the Badener s^gt., Just’|n the modesty, coupled with very good ingredients, consists of the secret of great cuisine. Nagels spinach dumplings vary just as easily, trying out is fun and trains creativity hs drink tip: Ideal is a – just as in summer dark beer, black and good, like the Hoepfner Porte popular with connoisseurs.

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