Rustic croutons (2) (Crostoni Rustici (2))
Instructions
Place to toast the slices of bread and, meanwhile, coarsely chop the ham along with the spinach.
Peel and chop a large shallot and place it to wilt in a saucepan with 2 tablespoons of oil.
Then add the chopped spinach and then jump all over high heat for 3 minutes, add salt, spiced with a teaspoon of paprika, stir and lower the heat.
Shelled in a plate the egg and tenderise using a meat mallet along with the cream and a spoonful of Parmesan then pour in casserole with spinach.
Stir until the egg is slightly curdled.
Remove the mixture from heat and spread on toasted bread slices.
Sprinkle each with a little grated Emmenthal cheese, then place the slices on a plate and pass through a grill just for the time needed to form a golden crust.
Place the toast as soon as ready on a platter and serve.
Ingredients and dosing for 8 persons
- 150 g of spinach boiled and drained
- 150 g of ham
- 100 g of emmenthal cheese
- 70 g of cream
- 8 slices whole wheat bread
- 1 egg
- 1 large shallots
- 1 tablespoon of parmigiano
- 1 teaspoon of sweet paprika
- 2 tablespoons of olive oil
- Salt