Spinach dumplings with mountain cheese and thyme ham chips on wild herb salad

Ingredients for 5 servings:

• 400 g leaf spinach, frozen
• 300 g white bread from the previous day, without crust
• 150 ml milk, lukewarm
• 80 g hard cheese, grated
• 1 onion(s)
• 1 garlic clove(s)
• 200 g butter
• 2 eggs, size L
• salt and pepper
• nutmeg
• 1 pack of leaf salad (wild herb salad)
• 150 g Serrano ham
• n. B. Thyme, fresh
• e.g. walnuts
• e.g. raspberries, fresh
• Dressing of your choice

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

from the show “The Perfect Dinner” on VOX from 07.08.2020

Slice the Serrano ham, place on baking paper, and sprinkle with fresh thyme. Then dry in the oven at approximately 80°C for approximately 40 minutes. Prepare the spinach according to the package instructions. Cut the bread into small cubes, removing the crust first, and pour over the lukewarm milk. Let the mixture stand for approximately 10 minutes. Meanwhile, dice the onion and garlic and sauté with 1 tablespoon of butter until translucent. Then mix together the spinach, garlic, onion, and eggs. Finally, mix the soaked bread and the spinach and egg mixture with salt, pepper, nutmeg, and approximately 50g of the grated hard cheese. With moistened hands, form approximately 8-12 dumplings. Let the dumplings stand rather than boil in plenty of water for 12-15 minutes. Finally, toss the dumplings with melted butter, the remaining cheese, and the ham chips, garnish, and serve on a bed of lettuce with a dressing of your choice. Fresh raspberries and walnuts in the salad complement this wonderfully. Julia prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 in Berlin – on Friday, August 7, 2020.