Spinach Flan with cream of Parmesan cheese and salad of arugula, bresaola and maize

A full-bodied appetizer, broken by fresh salad that can be safely presented also as a second course. The different textures will captivate you, the racy heart of the flan, the softness of the pie, the crispness of the salad and the slightly spicy taste of the bresaola, a combination of sure effect.




For the Flan
Ingredients for 4 people:


1/2 kg of spinach freschi80 grams of parmesan grattugiato4 uova150 grams of taleggio1 tablespoon of lattesale, pepper, nutmeg and extra virgin olive oil to taste

For the cream of Parmesan cheese
Ingredients for 4 people:

500 ml of whole fresh milk
40 grams of butter
40 grams of flour
200 grams of grated Parmigiano reggiano
Nutmeg to taste

For the accompanying salad
Ingredients for 4 people:

50 grams of rocket
50 grams of sweet corn
100 grams of Bresaola
Extra virgin olive oil QB.
Balsamic vinegar to taste
Salt to taste

Procedure:


We begin to prepare our flan by cleaning and sbollentando the spinach, in salted water, for about ten minutes. As soon as they are ready, Scoliamoli and Strizziamoli for good and frulliamoli to reduce them in puree. We combine the eggs, the parmesan and the milk and amalgamiamo our mixture until all the ingredients have been well incorporated. We transfer our mixture into the filling stencils in half, put on each a nice piece of talent, then we finish filling them. In this way, when they are ready, we will get a greedyly racy heart. As soon as we're done, we can bake everything at 180 ° for about 20 '. As soon as our flans are cooked, we can churn them out and cool them. If they have taken the form of a muffin and so are inflated, cut and level the top that then, in the serve, will become the base of our patty.

Now we prepare the Parmesan cream by melting the butter in a saucepan and the milk to heat in another. As soon as the butter is melted, we will have to join the flour gradually mixing the mixture well with the help of a whip and doing what is called a roux. At this point we can add the milk to our roux and, in low flame and always continue to stir, to thicken the whole. Having reached the desired consistency, we remove the pot from the fire and, always stirring with our whip, we begin to incorporate little at a time our parmesan. And the cream is ready, too.
For the salad few hints, add in a boule all the ingredients coarsely chopping the bresaola and we give.
We can transfer everything to the serving plate.
 
Tips for mise en place:

On one side of the plate we fix our salad trying not to pour the condiment of the same on the plate. On the other side we place a flan and ricopriamolo of cream Let it fall along the edges until you get on the plate. It's a thick sauce so it won't leak anywhere, quiet. You can serve.

Enjoy your meal!!!!!

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