Born to promote the authentic Italian food. With Love ❤️

Spinach and Ham Cocotte

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2

INGREDIENTS PER 4 PEOPLE

Spinach leaves, 3,3 Oz
Butter, 1,4 Oz
“00” Flour, 1,7 Oz
Egg yolks, 2
Albumens, 5
Milk, 1,4 Oz
Parmigiano cheese, 2,5 Oz
Cooked ham, 2,5 Oz
Salt

PROCEDURE

Preheat the oven to 180C.
Cook the spinach in a pan with butter and a pinch of salt.
Heat the milk in a small pot and melt the butter in a second pot over low heat.
Gradually add the flour and, using a wooden spoon, blend to avoid lumps.
Slowly pour the hot milk.
Add the spinach, the yolks, the parmigiano and the ham .
Allow to cool to room-temperature. At the same time, whip the albumens in a bowl.
Combine the albumens slowly.
Pour the mixture into the buttered cocottes.
Bake for about 20 minutes.
Enjoy your meal!

Thanks to: Laura Ascari

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