Summary

Ingredients

• 300 grams flour
• 300 g spinach, youn, frozen
• 2 medium egg (s)
• 10 g salt
• 1 pinch (s) nutmeg, ground
• 2 small onions
• 2 cloves garlic)
• 200 g pork belly or raw ham cubes
• 200 g cooked ham
• 200 g cheese (Gouda), rated
• 180 ml cream, or cremefine for cooking
• some butter
• Pepper, colored
• Fondor

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Instructions

1. For the spaetzle, mix the flour, eggs, salt, nutmeg and the defrosted spinach to a smooth, not too soft dough. Use the spaetzle slicer to slice into plenty of boiling salted water. Cook for 5 minutes, remove and rinse with cold water.
2. Fry the diced pork belly in a pan. Add the butter and sauté the chopped onion and the pressed garlic until translucent. Mix this mixture with the ham cut into very fine strips, the drained spinach sparrows and half of the grated Gouda and season. Stir in Cremefine or cream. Pour into a greased casserole dish, sprinkle with the rest of the grated cheese and bake at 200 °.
3. Side dish: various salads.