{"id":14204,"date":"2019-12-17T09:34:26","date_gmt":"2019-12-17T09:34:26","guid":{"rendered":"https:\/\/belgravia.it\/?post_type=ricette&p=14204"},"modified":"2019-12-23T15:39:21","modified_gmt":"2019-12-23T15:39:21","slug":"spinach-flans","status":"publish","type":"ricette","link":"https:\/\/belgravia.it\/en\/ricette\/spinach-flans\/","title":{"rendered":"Spinach flans"},"content":{"rendered":"

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\n\t\t\t

\n\t\t\tSpinach flans<\/span>\n\t\t<\/h3>\n
\n
<\/div>\n <\/div>\n \t\t\t<\/div>[vc_empty_space height=”60px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” el_class=”section1-ricetta”][vc_column width=”1\/2″][vc_single_image image=”14200″ img_size=”full”][vc_raw_html css=”.vc_custom_1577115536831{padding-top: 20px !important;padding-bottom: 20px !important;}”]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[\/vc_raw_html][\/vc_column][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1576574942882{padding-bottom: 20px !important;}” el_id=”table-features”]<\/p>\n\n\n\n\n\n\n
\"\"Difficulty<\/td>\nEasy<\/td>\n<\/tr>\n
\"\"Preparation time<\/td>\n45min<\/td>\n<\/tr>\n
\"\"Portion for<\/td>\n4 flans<\/td>\n<\/tr>\n
\"\"Perfect for<\/td>\nAppetizer<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\n\t\t\t

\n\t\t\tDESCRIPTION<\/span>\n\t\t<\/h4>\n
\n
<\/div>\n <\/div>\n \t\t\t<\/div>[vc_column_text css=”.vc_custom_1576600292694{padding-bottom: 20px !important;}” el_class=”descrizione-ricetta”]A delicious appetizer that enhances the properties of spinach rich in iron, vitamins and minerals. Even during Christmas’ time![\/vc_column_text]
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\n\t\t\tSUGGESTIONS<\/span>\n\t\t<\/h4>\n
\n
<\/div>\n <\/div>\n \t\t\t<\/div>[vc_column_text el_class=”suggerimenti-ricetta”]How to serve it<\/strong>: It is recommended to serve the hot spinach flan by covering it with two tablespoons of cheese b\u00e9chamel.<\/p>\n

How to accompany it<\/strong>: the recipe goes well with a delicate white wine[\/vc_column_text][vc_single_image image=”12853″ img_size=”full” alignment=”right” css=”.vc_custom_1542130217093{margin-bottom: -40px !important;}”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1546855359479{padding-bottom: 40px !important;background-color: #f9f9f9 !important;}” el_class=”section2-ricetta”][vc_column][vc_row_inner row_content_width=”grid”][vc_column_inner width=”1\/2″]

\n\t\t\t

\n\t\t\tINGREDIENTS<\/span>\n\t\t<\/h4>\n
\n
<\/div>\n <\/div>\n \t\t\t<\/div>[vc_column_text el_id=”table-ingredienti”]Per gli sformatini:<\/p>\n\n\n\n\n\n\n\n\n\n\n
1<\/td>\npackage of Spinach\u00a0\u201cLe verdure da cuocere\u201c Belgravia<\/td>\n<\/tr>\n
4<\/td>\neggs<\/td>\n<\/tr>\n
<\/td>\nBreadcrumbs to taste<\/td>\n<\/tr>\n
100g<\/td>\nparmesan cheese<\/td>\n<\/tr>\n
100g<\/td>\ncreamy ricotta cheese<\/td>\n<\/tr>\n
<\/td>\nNutmeg to taste<\/td>\n<\/tr>\n
<\/td>\nExtra virgin oil to taste<\/td>\n<\/tr>\n
<\/td>\nSalt and pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For the cheese b\u00e9chamel sauce:<\/p>\n\n\n\n\n\n\n\n
250ml<\/td>\nmilk<\/td>\n<\/tr>\n
15g<\/td>\nparmesan cheese<\/td>\n<\/tr>\n
10g<\/td>\nPecorino cheese<\/td>\n<\/tr>\n
20g<\/td>\nbutter<\/td>\n<\/tr>\n
30g<\/td>\nflour<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\n\t\t\t

\n\t\t\tPREPARAZIONE<\/span>\n\t\t<\/h4>\n
\n
<\/div>\n <\/div>\n \t\t\t<\/div>[vc_column_text]Cook the spinach in a pan over low heat with a little oil for about 8 minutes.<\/p>\n

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.<\/p>\n

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<\/p>\n

Place them in a baking sheet filled with a finger of water, to cook in a bain-marie in the oven.<\/p>\n

Bake in a static oven preheated to 170\u00b0C for 25 minutes.<\/p>\n

For the preparation of the cheese b\u00e9chamel 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.<\/p>\n

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