Paranoids Ebly – Spinach – Gratin

Ingredients for 4 servings:

• 250 g wheat (Ebly soft wheat)
• 250 g spinach (frozen)
• 1 onion(s)
• 1 garlic clove(s)
• 250 ml cream or Rama Cremefine
• olive oil
• salt and pepper
• possibly broth, granulated
• 2 tomatoes (depending on the size of the casserole dish)
• 1 ball of mozzarella
• nutmeg
• Tabasco, green

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

an original creation

Cook the Ebly in salted water for about 10 minutes according to the package instructions. In the meantime, peel the onion and garlic, dice them, and fry them in a pan with a little hot olive oil. Squeeze some of the thawed spinach and add it. Season with salt, pepper, nutmeg, and a few drops of green Tabasco. Now pour in the cream or Rama Cremefine. If you like, you can add a little granulated stock. Let everything simmer gently. Drain the Ebly and place it in a lightly oiled baking dish. Sprinkle the spinach over it and mix. Wash and slice the tomatoes. Dice the mozzarella. Pour both over the gratin. Then lightly season with salt and pepper. Bake in a preheated oven at 180°C – 200°C for about 25 minutes. This dish tastes delicious as a side dish to pan-fried dishes such as steaks or lamb steaks – but it is also recommended as a main course.