Ingredients to serve 4:

4 portions Ardo leaf spinach
200g Ardo chanterelles
1 table spoon Ardo shallots
1 tea spoon Ardo chive
½ tea spoon Ardo garlic
250ml liquid cream
80g grated pecorino
salt, pepper, nutmeg




  1. Brown the defrosted leaf spinach slightly with the shallots in heated butter. Season with garlic, salt and pepper and leave to stew for about 5 minutes. Then divide it over 4 gratin trays.
  2. Heat the chanterelles, season with salt and nutmeg and add the cream. Leave to boil down and finish by adding chive.
  3. Divide the chanterelles and cream equally over the trays, sprinkle with pecorino and bake in the oven at 200°C for about 5 min.
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