078 Spaetzle with tomato celery salad

Ingredients:

• 400 g of spaetzle
• 100 g of Emmentaler cheese
• 2 onions
• 150 g of spinach
• 250 ml of milk
• 4 tomatoes 
• 1/4 bundle of chives
• 1 rod of celery
• 1 g of nutmeg
• salt, pepper, aceto balsamico, sugar, oil

Boil a pot of salt water. Preheat the over to 180°C.

Wash tomatoes and cut in small slices. Wash celery and also slice. Wash chives and cut in small pieces. Marinate tomatoes with celery, chives, salt, pepper, a pinch of sugar, 2 table spoons of oil and vinegar.

Peel and dice onion. Wash spinach. Cook spaetzle according to the instructions. Drain in a sieve and put in a  oven form. Season with salt and pepper.

Brown the onion in a hot pan with oil. Add spinach and keep frying. Add milk and season with salt, pepper and nutmeg. Add the mixture to the spaetzle and mix it with half of the cheese. 

Top the spaetzle with the remaining cheese and bake for 8-10 minutes.

Serve the spaetzle with the tomato-celery salad.

(recipe from HelloFresh)