Spinach and Herb Timbale
Sformatine di pan cotto ed erbette
I am always on the lookout for recipes with spinach. And on a recent visit to Osteria Michiletta in Cesena, bread and spinach flans were served as antipasto with a little of the restaurants red pepper signature salsa. The dish in itself is very simple and rustic based on no-cost leftovers and seasonal ingredients, but I really enjoyed it along with the busy, unpretentious atmosphere at the restaurant, which is why I’ve made my own interpretation. It is really easy and very like a soufflé that never falls.
Ingredients
2 slices of white bread
4 eggs
250 g spinach
4 tbsp grated parmesan
Salt, pepper and grated nutmeg
Preparation
Remove the crust and soak the bread in a little water
Blanch the chopped spinach in boiling water for 30 seconds
Squeeze excess water from the bread and mix with eggs, spinach, parmesan, salt, pepper and grated nutmeg
Fill the mixture in 4 greased cupcake pans and bake at 180 C / 360 F for 20 minutes
Serve the spinach and herb timbales while they are still a little warm
Other great recipes with spinach
Sole with spinach and white sauce
I suggest that you add the eggs to the mixture as well, before baking that is! ;-))))
Thanks for the tip, but I fear more than 4 eggs for 4 persons would turn it into an omelette:)