Leaf spinach in cheese foam sauce

Ingredients for 4 servings:

• 1 tbsp clarified butter
• 500 g leaf spinach
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp butter
• 2 tbsp flour
• 200 g mountain cheese
• ½ cup(s) whole milk
• salt and pepper
• Herbs
• 400g spaghetti
• Olive oil for the pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with spaghetti

Finely chop the onion and sauté in butter in a pan. Wash and remove the stems from the spinach leaves, and add them to the pan. Peel two small cloves of garlic and add them whole to the pan with the spinach leaves and onions. Melt the butter in a small saucepan, add two tablespoons of flour, stir, and then mix a béchamel sauce with whole milk. Beat the béchamel sauce with an immersion blender until fluffy. Dice the mountain cheese and add it to the sauce. Stir the sauce occasionally until the cheese has melted. Season with salt, pepper, and herbs. Finally, add the spinach leaves, onions, and garlic from the pan to the foam sauce in the pan and stir. This delicious spinach and cheese foam sauce tastes great with spaghetti that has been cooked in salted water and drained, then drizzled with a little olive oil.