Recipe and a quick post: the argument continues! I think this dish Tyrolean I must not tell and you know it very well. I just loved the pumpkin (which is his season!) And chestnut flour (which is its sweetness goes well with pumpkin). I garnished with bacon Sauris (I'm in Friuli, no?) With melted butter.
Spätzle pumpkin and chestnut with bacon (serves 4)
- 120 grams of pumpkin puree
- 120 gr chestnut flour
- 120 grams of flour 00
-
2 eggs - 1 tablespoon olive oil
- about 100 ml of water (depends on your pumpkin if ASCII or not)
- salt
- nutmeg
- 150 grams of bacon
- 50 g butter
1. Preheat the oven to 180 ° C. Cut the pumpkin into wedges, remove the seeds. Place them on a baking sheet and bake for 30-40 minutes so that the pumpkin is tender.
2. When the squash cools slightly, frullatela together with eggs, salt, nutmeg and with 50 ml of water.
3. Set us flour and mix together. Pour the mixture little by little pumpkin, use a spoon legno.Aggiungete a little water left, pay attention: the consistency of the batter should be large enough to fall in large drops dal mestolo di legno. Lasciate l'impasto per riposare per circa 20 minuti.
4. Riprendete l'impasto, prendete l'apposito attrezzo per spatzle, oppure uno schiacciapatate posizionatelo sopra una pentola di acqua in ebollizione, riempitela di impasto e fate fuoriuscire gli gnocchetti facendo scorrere avanti e indietro l'attrezzo apposito. Scolateli appena salgono ( tra circa 3-4 minuti ).
5. Fate sciogliere in una padella il burro e aggiungete le listerelle dello speck. Versate gli spätzle, mescolate bene e serviteli con trentingrana o parmigiano reggiano grattugiato. 
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