Spinach Dumplings with Letcho

First prepare the spinkat dumplings.

For this, whisk the eggs with the milk, soak the rolls well in the egg milk.

Cut the spinach into small pieces, press the garlic and mix well. Mix in cheese and flour well and season with salt, pepper and nutmeg.

Knead everything well with your hands to a compact mass and form dumplings. Simmer the dumplings gently in boiling salted water for about 15 minutes until they float to the surface.

For the letcho, cut the tomatoes crosswise on the underside with a knife, scald with hot water and let steep for about 10 minutes.

Peel the skin from the tomatoes and dice the tomatoes. Peel and chop the onion and dice the bell bell pepper.

Heat some olive oil in a pot and fry onion and bell bell pepper well. Add the tomatoes and simmer for about 10 minutes.

Chop oregano and basil and mix in. Season with salt and pepper and serve the spinach dumplings with letcho.

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