Spinach Flans
- Vegetarian
- Energy Kcal 460
- Carbohydrates g 20
- of which sugars g 4.5
- Protein g 27.1
- Fats g 30.2
- of which saturated fat g 12.44
- Fiber g 3.1
- Cholesterol mg 349
- Sodium mg 775
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Makes: 4 pieces
- Cost: Low
PRESENTATION
So, you're thinking about bringing a little slice of Northern Italy to your table, huh? These spinach flans might just be your thing. Really, they're known locally as sformatini di spinaci, and they're super simple to make. Basically, you just blend fresh spinach, eggs, and Parmesan cheese—maybe throw in a handful of pine nuts for that extra nutty kick. Baking them in a water bath, which is a classic Italian technique, keeps them soft and delicate, giving them this creamy texture that's seriously good. And the sauce? A silky cheese sauce tops it off, usually a Parmesan cream, which really enhances their rich and savory flavors.
In the summer, some folks in the north switch it up with ricotta and a sweet pepper sauce. So, here's the thing: these flans are as versatile as they are tasty. In places like Lombardy and Piedmont, they’re a staple at family dinners and holiday gatherings, which is great because of their versatility and appeal. The spinach flan with cheese is a light, tender starter that pairs perfectly with the main course.
Plus, they’re also enjoyed cold—making them a hit at parties. What sets this dish apart from other Italian antipasti is its creamy texture and mild, herby flavor—never too overpowering, you know? The gentle bagnomaria method is key, giving the flans their unique feel. Whether you stick with traditional Parmesan or try the fresh ricotta and pepper variation, you're serving a savory spinach dish that feels a little bit fancy and a little bit innovative.
It's amazing, really, how this dish takes regular spinach and changes it into something that feels special and gourmet. All with just a few fresh ingredients and some clever Italian cooking techniques. Pretty simple, right? Can't go wrong.
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INGREDIENTS
- Ingredients for 4 flans
- Spinach 1.1 lbs (500 g)
- Eggs 4
- Nutmeg ½ tsp (2 g)
- Fine salt to taste
- Pine nuts 2 tbsp (20 g)
- Breadcrumbs to taste
- Vegetable oil to taste
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to be grated
- Black pepper to taste
- Extra virgin olive oil to taste
- Whole milk 1 spoonful
- for the Parmesan cream
- Whole milk 1.1 cups (250 ml)
- Butter 1 tbsp (15 g)
- Parmigiano Reggiano PDO cheese 0.9 oz (25 g) - to grate
- Type 00 flour 3 tbsp (25 g)
How to prepare Spinach Flans
To prepare the spinach flans, wash the spinach 1 and let them wilt in a pan over low heat with a drizzle of extra virgin olive oil for about 10 minutes; then lightly salt them 2. Squeeze the spinach well 3 and
chop them with a knife 4. In a bowl, place the eggs, chopped spinach, grated cheese, salt, pepper, nutmeg 5 and mix. Finely chop the pine nuts and add them to the mixture, along with a tablespoon of milk to soften everything 6. Continue mixing until the mixture becomes homogeneous.
Prepare 4 aluminum molds with a diameter of 2.75 inches and a height of 2.36 inches: brush the inside with vegetable oil 7 and sprinkle with breadcrumbs 8. This operation will facilitate the final extraction of the flans. Fill the molds with the mixture up to the brim 9, place them in a baking pan and pour water into the pan up to one-third of its height, to have a water bath cooking in the oven. Bake in a preheated oven at 350 degrees Fahrenheit for about 25/30 minutes; after this time, perform the toothpick test, which should come out dry. Remove them from the molds with the help of a small knife once cooled.
Finally, prepare the Parmesan cream (10-11-12) with the quantities indicated in the recipe, following the procedure you Parmigiano Cream (Parmesan cream). Heat the cream in a saucepan or for a few seconds in the microwave, cover the flans with a spoonful of cream and serve.