For ➍125 g smoked bacon
1 clove of garlic
250 g chestnut mushrooms
600 g spinach (washed)
50 g Parmigiano Reggiano
Heat a frying pan without oil or butter and fry the bacon in 6 m. Turn regularly. Remove from the pan and drain on kitchen paper. Clean the mushrooms with kitchen paper. Slice the mushrooms and garlic.
Fry the garlic 1 m g. Add the mushrooms and fry for 5 m. Heat another frying pan without oil or butter, add the spinach in parts and let it shrink while stirring. Drain in a colander.
Use the convex side of a spoon to push out as much liquid as possible. Season with pepper and salt if desired. Mix in a bowl with the mushrooms and bacon.
Grate the cheese on top and serve.
