Italian spinach spaetzle

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, eggs, 1 teaspoon of salt, nutmeg and mineral water with the dough hooks of the hand mixer to a smooth, thick dough. Let dough rest for about 1 hour. In the meantime clean, wash and roughly chop the spinach. Heat some water in a pot. Add the spinach and let it collapse. Drain the spinach in a sieve and let it cool down.

2. 2

   Stir the spinach into the dough. Boil up plenty of salted water with 2 tablespoons of oil. Turn down to medium heat. Press the dough through a potato press into the water to form fine stripes. Let the spaetzle stand for about 3 minutes, remove with a skimmer, rinse briefly in a sieve under cold water and drain. Process the remaining dough in the same way. Season spaetzle with salt and pepper. Grease 4 round casseroles (approx. 15 cm Ø) well. Wash and slice the tomatoes. Drain mozzarella and cut into slices. Put a layer of spaetzle in the moulds, then a layer of mozzarella, a layer of tomatoes and finally a layer of spaetzle. Finish with a layer of mozzarella and tomato slices.

3. 3

   Grease 4 round casseroles (approx. 15 cm Ø) well. Wash and slice the tomatoes. Drain mozzarella and cut into slices. Put a layer of spaetzle in the moulds, then a layer of mozzarella, a layer of tomatoes and finally a layer of spaetzle. Finish with a layer of mozzarella and tomato slices. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until the cheese has melted. In the meantime, peel the garlic and cut into fine slices. Heat 1 tablespoon of oil in a pan, add garlic and fry briefly. Remove and drain on kitchen paper. Remove moulds from the oven. Remove the casserole from the mould. Arrange on plates and garnish with basil and garlic slices

4. 4

   In the meantime, peel the garlic and cut into fine slices. Heat 1 tablespoon of oil in a pan, add garlic and fry briefly. Remove and drain on kitchen paper. Remove moulds from the oven. Remove the casserole from the mould. Arrange on plates and garnish with basil and garlic slices

Nutrition Facts

KCAL
550 kcal

CARBS
57 g

FATS
23 g

PROTEINS
29 g