Paranoids Ebly – Spinach – Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g wheat (Ebly tender wheat)
- 250 g spinach (frozen)
- 1 onion (s)
- 1 clove garlic
- 250 ml cream or Rama Cremefine
- olive oil
- salt and pepper
- possibly broth, granulated
- 2 tomato (s) (depending on the size the baking dish)
- 1 scoop mozzarella
- nutmeg
- Tabasco, greener
Print Recipe
Pin Recipe Instructions
- Cook the Ebly in salted water for about 10 minutes according to the instructions on the packet.
- In the meantime, peel the onion and garlic, cut into small cubes and fry in a pan with a little hot olive oil. Squeeze out the thawed spinach and add it. Season with salt, pepper, nutmeg and a few drops of green tabasco. Now pour on the cream or Rama Cremefine. If you like, you can add some granulated broth. Let everything simmer gently.
- Drain the Ebly and place in a lightly oiled baking dish. Pour the spinach on top and mix both.
- Wash and slice the tomatoes. Cut the mozzarella into cubes. Pour both over the gratin. Then lightly salt and pepper.
- Bake in a preheated oven at 180 ° C - 200 ° C for approx. 25 minutes.
- This dish tastes delicious as an accompaniment to pan-fried foods such as steaks or lamb steaks - but it is also recommended as a main course.
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