Tyrolean recipes - farm recipes
Starter
Spinach 'Tschutsch'
ingredients
300 g flour
500 ml fresh milk
salt
6 free-range eggs
2 tbsp butter
2 tbsp leeks (finely chopped)
2 cloves of garlic
400 g spinach (cooked and chopped)
1 tbsp 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
printwww.redrooster.it
