John Myers
Ingredients for 2 servings:
- 180 g sausage meat (bratwurst meat)
- 180 g leaf spinach, frozen
- 35 g sour cream
- 40 g Gorgonzola, diced
- 120 g water or broth
- 1 shot of Prosecco or white wine
- 1 shallot(s)
- 1 garlic clove(s)
- Salt
- nutmeg
- 2 tomatoes, small, e.g. cocktail tomatoes
- 1 ball of mozzarella, diced
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
topped with mozzarella
Squeeze the sausage meat out of the casing and mix with some of the finely chopped garlic and shallot, form small balls, and fry them all over in a little oil. Remove from the pan and let drain slightly on kitchen paper. Add the remaining shallot and garlic cubes to the pan, fry briefly, and deglaze with a little stock or water. Add the frozen spinach and let it thaw, adding a little more liquid if needed, including the splash of Prosecco. Add a spoonful of sour cream and the Gorgonzola pieces to the spinach and season everything with salt, pepper, and nutmeg. Place the spinach, balls, and sliced tomatoes in a baking dish. Sprinkle the mozzarella cubes on top. Since I only have a small oven (combination: micro-grill oven), I baked it at 180°C for about 10 minutes on the bottom, and then for another 4 minutes on a metal rack in the oven. We didn’t have any side dishes, but potatoes, pasta or even just baguette are very suitable.
Facebook Comments