 Difficulty | Easy |
| Preparation time | 45min |
| Portion for | 4 flans |
| Perfect for | Appetizer |
A delicious appetizer that enhances the properties of spinach rich in iron, vitamins and minerals. Even during Christmas’ time!
How to serve it: It is recommended to serve the hot spinach flan by covering it with two tablespoons of cheese béchamel.
How to accompany it: the recipe goes well with a delicate white wine
Per gli sformatini:
| 1 | package of Spinach “Le verdure da cuocere“ Belgravia |
| 4 | eggs |
| Breadcrumbs to taste | |
| 100g | parmesan cheese |
| 100g | creamy ricotta cheese |
| Nutmeg to taste | |
| Extra virgin oil to taste | |
| Salt and pepper |
For the cheese béchamel sauce:
| 250ml | milk |
| 15g | parmesan cheese |
| 10g | Pecorino cheese |
| 20g | butter |
| 30g | flour |
Cook the spinach in a pan over low heat with a little oil for about 8 minutes.
Remove the water from the spinach and chop it, then add it to a bowl with the eggs, parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
Take 4 metal moulds and grease them with a drizzle of oil and a sprinkling of breadcrumbs; fill the moulds with the mixture to the brim
Place them in a baking sheet filled with a finger of water, to cook in a bain-marie in the oven.
Bake in a static oven preheated to 170°C for 25 minutes.
For the preparation of the cheese béchamel sauce, heat the milk in a saucepan adding the butter, once melted, slowly add the sifted flour, stirring with a whisk, cook for 10 minutes the mixture over low heat.
Once thickened, turn off the heat, add the parmesan and pecorino cheeses and continue to mix with a whisk.