Spinach terrine
+4 servings
-750g fresh spinach
-3 eggs
-3 spoonfuls of liquid cream
-1/2 litre of bechamel sauce
-50g of parmigiano cheese
-A pinch of nutmeg
-30g of butter
-Salt and pepper
*z*Remove the spinach stems and wash them in lots of cool water.
*r*Strain and boil in salty water for 10 min.
*-*Strain carefully and cut into thin slices.
*-*Prepare a thick bechamel sauce and put at one side. Add the yolks stirring continuously.
*h*Add the spinach, mix carefully, season and add nutmeg.
*o*Beat the egg whites until they form stiff peaks and slowly mix with the bechamel sauce.
*-*Preheat the oven at medium temperature and boil some water separately.
*-*Oil an elongated terrine mold with butter and pour the mixture into it.
*-*Pour the hot water in a big ovenproof dish and put the terrine mold inside, so that the water should fill 3/4 of the dish.
*g*Put in the oven and cook at bain-marie for 20 minutes. The terrine surface must be firm when the cooking is finished.
*-*Take it out of the oven and let it stand for 10 minutes. Take the terrine out of the mold into an ovenproof dish.
*o*Beat the cream and pour over the terrine.
*-*Grate the cheese over the terrine and put back in the oven for about 15 minutes, until brown. The flan will become larger.
*-*Take it out of the oven, let it cool, take it out of the mold and serve.