Spinach spaetzle with green beans and spicy tomato sauce "Meersburg"

Ingredients for 2 servings:

• 150 g green beans, frozen
• 1 tbsp savory
• 2 tbsp butter
• 2 tbsp sherry
• 3 tbsp orange juice
• 1 pinch of salt
• 300 g Spätzle, grated, from the refrigerated section
• 150 g Emmental cheese, grated
• 2 tbsp fried onions
• 250 g creamed spinach, frozen
• 60 g smoked meat
• 20 g butter
• 1 pack of tomato sauce
• 2 tbsp sour cream
• 2 tbsp Madeira
• 2 tbsp celery leaves
• 2 tbsp extra virgin olive oil
• Salt and pepper, black from the mill
• nutmeg

Instructions

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

A specialty from Lake Constance, hearty in taste and quick to cook.

Thaw the spinach. Briefly sauté the smoked meat cubes in the butter, add the creamed spinach, cover and heat gently until hot, then season to taste. For the tomato sauce, add the ingredients to the boiling water, stir until smooth, and keep warm. Simmer the green beans with all their ingredients for 3 minutes. Add the spaetzle to boiling salted water and cook for 2 minutes. Strain and mix with the Emmental cheese, the fried onions, and 3 to 4 tablespoons of the cooking water. Place the spaetzle on serving plates. Add the green beans and their sauce, pour the creamed spinach over one half of the spaetzle and the tomato sauce over the other half. Serve immediately while still warm.