Spinach and taleggio flan 

Appetizers, first courses, second courses, side dishes: spinach, fresh and frozen, can be used to create creative and traditional dishes, including gnocchi, savory pies, stuffed pasta and au gratin. Here are the best combinations and many delicious ideas. Versatile and easy to use in the kitchen, spinach is a vegetable that is practically available all year round: its season of choice is winter, from November to March, but frozen ones are also commonly used. It is a green leafy vegetable rich in nutrients such as vitamins, minerals and antioxidants: they are an excellent source of vitamin K, vitamin A, vitamin C, allies of bone health, eyesight and the immune system. They are also among the plants that contain the most folate (vitamin B9), which are essential for DNA synthesis and the formation of hemoglobin, have a low calorie content (they are composed of 90% water) and a good amount of fiber, which is important for the proper function of intestinal transit.

Spinach flan is an elegant and refined appetizer that brings the unique taste of spinach to the table in a new and captivating way and will pleasantly amaze your diners. Strong and intense flavors are enclosed in a small pie: the strong taste of spinach and the strong flavor of taleggio create a perfect and tasty combination, which cannot be resisted. Follow my step-by-step recipe that will guide you in the preparation of this dish, with a few simple ingredients you will make an appetizer that your guests will appreciate both for its inviting appearance and for its goodness.

INGREDIENTS

Spinach 500 g

Grana Padano to be grated 100 g

Pine nuts 20 g

Eggs 4

Whole milk 1 spoon

Nutmeg to taste

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

FOR THE TALEGGIO CREAM

Taleggio 200 g

Whole milk 150 Ml

PREPARATION

To make the spinach flan with taleggio cheese, start by preparing the pie, wash the spinach and dry it with a cloth. Place a drizzle of oil in a pot with a high rim, pour in the spinach. Cover with the lid and cook for 4-5 minutes until softened. Salted and peppered to taste. Place the spinach in a fine-mesh sieve, squeeze the spinach with the back of a spoon and pour the excess liquid into a small bowl. Now pour the spinach into a blender, add the whole eggs, grated cheese, salt, flavored with a sprinkling of grated nutmeg, add the pine nuts and lastly, milk, run the blender to mix the ingredients until they are reduced to a creamy mixture. Grease 4 steel molds with a capacity of 125 ml. Alternatively, you can use disposable aluminum stencils and line them with parchment paper, cutting out a circle for the bottom and strips for the edge in order to cover the molds entirely. Pour the spinach mixture with a ladle, filling each mold to the edge. Now proceed with the baking: place the molds in a high-sided baking pan, pour the water into the pan, covering the molds by a couple of centimeters. At this point, bake in a preheated static oven at 180° for 25-30 minutes or in a convection oven at 160° for 15-20 minutes. In the meantime, prepare the taleggio sauce: cut the taleggio into small pieces, pour the milk into a saucepan. Heat it over medium heat and add the pieces of taleggio cheese. Continue cooking until the cheese has melted. Check the cooking of the flan by piercing it with a toothpick, if it is dry, it means that the flan is ready. When cooked, take the flans out of the oven and let them cool. Turn out the spinach flan by simply turning them out onto a cutting board or serving plate and serve them warm, covering them with the taleggio sauce.

PRESERVATION

Store the spinach and taleggio flan in the refrigerator for 2-3 days closed in an airtight container. It is possible to freeze flans if fresh ingredients have been used.

ADVICE

You can replace the taleggio with gorgonzola or pecorino cheese.