Spinach Sformato
Ingredients
- 800 gSpinach (fresh, stemmed)
- 60 gUnsalted butter (divided)
- 50 gWheat flour
- 250 mlWhole milk
- 4 pcEgg (beaten)
- 80 gParmesan cheese (finely grated)
- 1 pinchNutmeg (grated)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A trembling, melt-in-the-mouth texture with a lightly golden top. The aroma of nutmeg and toasted cheese blends with the sweetness of spinach bound in a thick panade.
- 1
Sauté the spinach in a pan with a knob of butter until wilted. Squeeze firmly between your hands to extract all liquid; they must be bone dry before chopping with a knife.
- 2
Melt the butter, add the flour and cook for 2 minutes without browning. Pour in the cold milk all at once and whisk until the sauce thickens and heavily coats the spoon. Season with salt, pepper, and nutmeg.
- 3
Off the heat, stir in the chopped spinach, grated parmesan, and eggs one by one. The mixture should be smooth and dense.
- 4
Pour into buttered molds. Place in a deep dish filled halfway with hot water. Bake at 180°C. It is ready when the center is set but remains supple under finger pressure.
Frequently asked questions
How do you get this dish right?
- The secret lies in squeezing the vegetables: if water remains, the sformato will leak juice and lose its structure.
- For perfect unmolding, butter the molds generously and coat them with fine breadcrumbs.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat gently in a bain-marie or covered oven to avoid drying out the crust.
