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Spinach 'Tschutsch'

Spinach 'Tschutsch'

‘Tschutsch’ is actually a traditional dessert from the Unterland area of South Tyrolean. Here is a savoury variation made with spinach.

Recipe from the farmer's kitchen

Doris Gruber

Farmer from Buschenschank Planitzer

Planitzer, Montan ©

Ingredients

4 persons

45 MIN.

• 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, pepper
• nutmeg (grated)
• olive oil for the roasting pan

Print recipe

www.roterhahn.it

Instructions - Spinach 'Tschutsch'

• 1.

  Step
  Stir the flour with the milk, add salt and gently fold in the eggs.
• 2.

  Step
  Melt the butter, braise the leeks, add and briefly braise the garlic.
• 3.

  Step
  Add the spinach and parsley, season and steam on a low heat for around 5 minutes without lid.
• 4.

  Step
  Pour oil into a roasting pan to cover the base and place spinach inside.
• 5.

  Step
  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.
• 6.

  Step
  Spinach 'Tschutsch' - Recipe from South Tyrol
•  
  Happy cooking

Doris Gruber

Farmer from 'Roter Hahn Buschenschank'

Planitzer in Montan

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