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Ingredients for 4 people
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- 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
Le Ricette
Florentine-style Spinach
di Academia Barilla
PREPARATION TIME
50 min
50 min
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
Clean and wash spinach.
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.
Cool and squeeze to remove excess water. Chop coarsely and sauté in a pan with 3 1/2 tablespoons butter.
Prepare the béchamel sauce: Melt remaining 3 1/2 tablespoons of butter in a pan. Add sifted flour and cook over low heat for one minute, stirring with a whisk. Add milk in a constant stream and bring to a boil, stirring constantly. Season with salt and a dash of nutmeg. Cook for a few more minutes until thick. Add 1/2 cup Parmigiano.
Place spinach in a buttered baking dish. Create four wells with a spoon and drop one egg in each.
Season eggs with salt and pepper and cover everything with béchamel sauce.
Sprinkle with remaining Parmigiano Reggiano and bake in a preheated 350°F oven for about 20 minutes.
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