The
menu of the month | Second course
| Spinach
flans |
(4
servings) |
 |
Ingredients:
| • |
500 g spinach |
| • |
150 cream |
| • |
70 g Parmesan cheese |
| • |
nutmeg |
| • |
2 eggs |
| • |
salt |
| • |
bread-crumbs and butter for the little moulds |
| |
|
| Béchamel sauce |
| • |
200 ml milk |
| • |
15 g white flour |
| • |
20 g salt |
| • |
Cleanse and wash the spinach (or use the
already washed ones) and without rinsing, put them into
a saucepan. |
| • |
Cook them for 10 minutes. Let them cool, squeeze and
mash them roughly. |
| • |
Mix the spinach, the eggs, the cream, the Parmesan cheese,
the salt and some grated nutmeg for a couple of minutes.
Set aside. |
| • |
For the béchamel sauce, in a little pan mix the
butter with the flour, dilute with the warm milk stirring
continuously for 5 minutes. |
| • |
Pour the spinach mash into four little moulds, (which
you have) already greased with butter and bread-crumbs. |
| • |
Cook in bain-marie in the preheated 200°C oven for
40 minutes. |
| • |
Take them out of the oven and leave to stand for 10 minutes.
Remove the flans from the moulds and serve them with the
béchamel sauce. |
Drink suggestions
We suggest a good white wine: “Fiano di Avellino” or
a “White Pinot”. |
|
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