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Florentine-style Spinach

di Academia Barilla

Florentine-style Spinach
PREPARATION TIME
50 minutes




Ingredients for 4 people


2 pounds spinach
 4 eggs
 7 tablespoons butter
 2 1/4 cups milk
 1 cup  Parmigiano Reggiano cheese
 1/3 cup flour
 Salt and pepper to taste



Preparation 30 minutes preparation + 20 minutes cooking
1. Clean and wash spinach

2. Boil in a covered pot with a pinch of salt for about 10 minutes, without adding water other than what clings to it from washing

3. Cool and squeeze to remove excess water

4. Chop coarsely and sauté in a pan with 3 1/2 tablespoons butter

5. Prepare the béchamel sauce: Melt remaining 3 1/2 tablespoons of butter in a pan

6. Add sifted flour and cook over low heat for one minute, stirring with a whisk

7. Add milk in a constant stream and bring to a boil, stirring constantly

8. Season with salt and a dash of nutmeg

9. Cook for a few more minutes until thick

10. Add 1/2 cup Parmigiano

11. Place spinach in a buttered baking dish

12. Create four wells with a spoon and drop one egg in each

13. Season eggs with salt and pepper and cover everything with béchamel sauce

14. Sprinkle with remaining Parmigiano Reggiano and bake in a preheated 350°F oven for about 20 minutes