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Spinach-Cambozola wraps

Recipe for 4 Portions:

Ingredients for the wraps
1/8 l milk
2 eggs
2 tbsp oil
70 g flour
Salt, nutmeg, pepper

For the filling

150 g CAMBOZOLA classic
75 g spinach
1 small onion
1-2 tbsp pine nuts (10 g)
6 long chive stalks
75g sour cream

Stir the milk, eggs, 1 tsp oil and flour. Season with salt and nutmeg. Allow to stand for 10 minutes. Add the oil to the pan in spoonfuls and heat. Fry three thin wraps (approx 15cm diameter). Allow to cool.
Roast the pine nuts without any fat and transfer to a small bowl. Saute the onion in 1 tbsp oil, add the spinach and sauté for a further 3 minutes, season and allow to cool. Season the sour cream with salt and pepper and spread over the wraps. Cut the wraps in half. But the CAMBOZOLA into small cubes and mix with the spinach and pine nuts and spread over the wraps. Fold the straight edge over the filling and roll up the wraps from the side. Dip the chives in hot water and use to tie the wraps.

Tip for foodies:

Especially delicious with CAMBOZOLA finesse.

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