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Cooking with Loretta Paganini: Spinachi with Pecorino Fonduta Sauce

August 15, 2017 - Loretta Paganini
Spinachi Flan with Pecorino Fonduta Sauce

Serves 8

An Italian easy version of a French soufflé. It can be made with a variety of vegetables: zucchini, broccoli, mushroom or asparagus.

Chef tip:  For a more delicate cheese sauce, use parmesan cheese

2 lbs. baby spinach, washed and trimmed and finely chopped ¼ cup fresh basil, chopped ½ cup fresh Italian parsley, chopped 1 qt. heavy cream 4 eggs ½ cup grated parmesan cheese Salt and pepper

Preheat oven to 350°F.  Lightly butter  8 (4 oz.) ramekins and set aside.

In a pan, boil spinach, basil and parsley for two minutes, drain well  

Transfer spinach mixture to the bowl of a food processor and add cream and Parmesan cheese; process until smooth. Transfer to a bowl and whisk in the eggs, salt and pepper, to taste.

Divide mixture between prepared ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 25 to 35 minutes.

Flans are ready once they puff and come loose from the side of the ramekins.

To serve, place a ladle full of pecorino fonduta sauce on a plate. Gently loosen flans with a knife and invert onto the sauce.

Pecorino fonduta sauce Makes 2 cups

1 qt. heavy cream 4 oz. pecorino cheese, shredded Salt and white pepper, to taste

In a medium saucepan, reduce heavy cream by half.  Add cheese and stir until cheese is fully incorporated.  Taste for seasoning, adding salt and pepper if necessary.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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