Ardo

Spinach leaves with mozzarella and beetroot bacon

SPINAZIE_FOGLIA_MOZARELLA_BEETBACON_116

Serve 10

1.25 kg Ardo Spinach leaves (10 servings)
200 g Ardo Beet Bacon
100 g Ardo Shallot
100 g butter or olive oil
10 slices mozzarella
salt and pepper

Allergens

Milk

Preparation

  1. Steam the spinach portions until they are heated through and allow them to drain for a while.
  2. Sauté the shallots in olive oil.
  3. Add the shallots to the spinach portions. Season with salt and pepper and place a slice of mozzarella on top.
  4. Bake the spinach packets in the oven for 15 minutes at 180°C.
  5. Bake the beet bacon until crispy in the oven. Follow the instructions on the packaging for this.
  6. Finish off the spinach portions with the beet bacon and some pepper.
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