Spinach souffle (2)
Instructions
Let the spinach thaw by pulling them out of the freezer at least 30 minutes before use.
Later, cook them in a pot without water, blanket, and when cooked let them drain for 10 minutes and then toss them through a sieve.
Pour the puree into another pot, add 50 g of butter and a pinch of salt and let it season until the water formed during cooking will be dried.
Pour everything into a large bowl that will join the grated Parmesan, the egg yolks and mix well.
Separately, whip the whites until foamy lush and add them to the mixture very gently with a rubber spatula with movements from top to bottom to remove them.
Meanwhile, grease and sprinkle with breadcrumbs one soufflé mould from 1 litre and formed on the bottom a first layer of spinach mixture.
Distributed between a layer and the other anchovy fillets cut into pieces and keep it up until the ingredients.
Bake in preheated oven at 180 degrees for about 25 minutes.
Serve hot immediately.
Ingredients and dosing for 4 persons
- 700 g of frozen spinach
- 80 g of butter
- 50 g of grated parmesan cheese
- 3 eggs
- 8 anchovy fillets
- Breadcrumbs
- Salt