MOULD OF SPINACH Stampa di Spinaci
A savory spinach dish, similar to a custard, steamed in a mold.
Ingredients
- 1 cup Milk
- 2 cups Boiled spinach
- 1 tablespoon Butter
- 3 Eggs
- 1 tablespoon Flour
- 3 tablespoons Brown stock (or beef broth) (Quantity estimated (not specified in original recipe))
- 1/4 cup Grated cheese (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe). Used for greasing the mold.)
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Instructions
- 1In a saucepan, combine the milk, butter, and flour. Cook over medium heat, stirring constantly, until the sauce thickens and the flour is thoroughly cooked. This should take about 10 minutes.
- 2Add the drained, rinsed, and finely chopped spinach to the white sauce. Stir in a few tablespoons of grated cheese, two beaten eggs, a few tablespoons of brown stock (or beef broth), salt, and pepper. Mix thoroughly.
- 3Butter a mould. Pour the spinach mixture into the buttered mould. Steam the mixture in a water bath (bain-marie) until it is firm, about 30 minutes. Alternatively, you can bake it in a preheated oven at 350°F (175°C) for about 30 minutes, or until set.
- 4Serve hot, either plain or with brown stock or tomato sauce.
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