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Spinach 'Tschutsch'

Tyrolean recipes - farm recipes

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Spinach 'Tschutsch'

ingredients

300 g flour
500 ml fresh milk
salt
6 free-range eggs
2 dspn butter
2 dspn leeks (finely chopped)
2 cloves of garlic
400 g spinach (cooked and chopped)
1 dspn parsley (chopped)
salt and pepper
nutmeg (grated)
olive oil for the roasting pan

preparation

Stir the flour with the milk, add salt and gently fold in the eggs. Melt the butter, braise the leeks, add and briefly braise the garlic. Add the spinach and parsley, season and steam on a low heat for around 5 minutes without lid. Pour oil into a roasting pan to cover the base and place spinach inside. Put in pre-heated oven and bake at 220 °C (or 200 °C with a fan oven) until the spinach 'Tschutsch' looks like a moonscape. Cut the spinach 'Tschutsch' into pieces and serve with salad.
Have fun cooking
Doris Gruber
Farmer at ’Planitzer‘ near Montan, a ’Red Rooster‘ farm and inn
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