Spinach flan with organic Parmigiano Reggiano cream

Recipe for 4 flans

Ingredients 

500 gr Spinach

2gr nutmeg

20gr pine nuts

100gr Organic Parmesan Cheese

4 Eggs

1 Spoonful whole milk to taste

Seed oil to taste

Black pepper to taste

Salt to taste

Breadcrumbs to taste

Olive oil

Parmesan cream ingredients

250ml Whole milk

25gr Organic Parmesan cheese

5gr butter

25gr flour 00

Preparation of the flans

To begin with, wash the spinach and wilt it in a pan over low heat with a little EVO oil for 10 minutes; then lightly salt it. Squeeze it out well and chop it with a knife. Place the chopped spinach, eggs, grated cheese, salt, pepper and nutmeg in a bowl and mix.

Finely chop the pine nuts and add them to the mixture, together with a tablespoon of milk to soften it. Stir until the mixture becomes smooth.

Prepare 4 aluminium moulds with a diameter of 7cm and a height of 6cm, brush the inside with seed oil and sprinkle with breadcrumbs to facilitate the final removal of the flan.

Fill the moulds with the mixture up to the brim, place them in a baking dish and pour some water into the dish, so that the flan is cooked in a bain-marie in the oven. Bake in a preheated oven at 180┬░ for 25 to 30 minutes. A

fter this time, test with a toothpick, which should come out dry. Once cooled, unmould them with the help of a small knife.

Preparing the Parmesan cream

Take a saucepan and heat the milk, which should carefully not boil. In another pan melt the butter. Add the flour by sprinkling when the butter is completely melted. Stir with a whisk to make a smooth mixture.

Add the previously heated milk to the mixture and stir well with a whisk over low heat. When the mixture has thickened, turn off the heat and add the grated Parmesan cheese a little at a time, continuing to stir with the whisk. It should reach a thick consistency.

Finally, add a spoonful of Parmesan cream and spread it over the flan. Serve the dish at the table and enjoy!

Have you already tried the organic Parmigiano Reggiano from Caseificio BIO Reggiani?

Try it now!

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