Spinach flan (5)
Instructions
Peel spinach, wash repeatedly under running water and boil them, putting them in a saucepan with the water only remained their adherent after washing.
After seven to eight minutes, remove the saucepan from heat, whip on spinach with a skimmer and let them cool.
Melt the butter in a small saucepan over gentle, join the flour.
Keep on stirring and, after a few seconds, when the mixture begins to foam, remove the saucepan from the heat and pour in the warm milk, stirring vigorously.
Add salt, then resume the boil and continue cooking the bechamel, sweet fire, for about 10 minutes.
Strongly squeeze the spinach between your hands, mince (not with the mixer) and mix them with the sauce.
Add the eggs, cheese, a rub of nutmeg and pepper.
Mix well all the ingredients and adjust the salt.
Grease a mould with the central hole (2 l capacity) and rivestitelo with the breadcrumbs.
Pour the mixture of spinach, leveled the surface and cover it with a thin layer of breadcrumbs.
Bake the flan, Bain-Marie in the oven at 180 degrees for an hour.
Let it cool a little before you pull out into a round serving dish.
Pour the hot fondue pot and serve.
Ingredients and dosing for 8 persons
- 1000 g of spinach
- 50 g of butter
- 60 g of flour
- 50 g of grated parmesan cheese
- 50 cl of milk
- 4 eggs
- Nutmeg
- Salt
- Pepper
- For the mold
- Walnut 1 of soft butter
- 1 tablespoon of breadcrumbs