SPINACH PUDDING WITH PARMIGIANO SAUCE

This sformato (pudding ) is an extremely simple but elegant way to create a main course which is quite unusual and tasty. In the Italian tradition, there is a rich collection of this kind of dish, made with vegetables and cheeses, or rice and pasta and complemented sauces.

Spinach pudding is an excellent escamotage to make people who do not love vegetables to enjoy them. I have always loved the combination of Spinach sautè in a pan with butter and then enriched by a generous sprinkle of Parmesan. In my family, it was a way to make us respect the prohibition of eating meat on Friday and we cooked eggs with the spinach. Fundamentally, these are the same ingredients, but the presentation is much nicer.

This spinach pudding is ideal for vegetarians or guest who follow a gluten-free diet if you remember to replace the normal flour of the sauce with a gluten-free one.

Ingredients for the puddings

  • 2,5 oz. (80 g.) grated Parmigiano
  • 17 oz. (500 g.) frozen spinach
  • 1 oz. (30 g). pine nuts
  • 4 medium eggs
  • 1 pinch freshly grated nutmeg
  • Sea salt
  • Freshly milled black pepper
  • 1 tablespoon olive oil
  • 1 garlic clove
  • Butter and breadcrumbs for the ramequins

Ingredients for the  Parmigiano sauce

  • 1 cup (250 ml) whole milk
  • 3 tablespoons (25 gr.) 00 flour
  • 2 tablespoons (30 g.) butter
  • 1 oz. (30 g.) grated Parmesan

Instructions for the puddings

Cook the raw spinach in a large pot of salted boiling water until just cooked through, about 1 minute. If using frozen spinach, let defrost, or microwave.

Using a slotted spoon, transfer the cooked spinach in small batches to a sieve. Use the sieve to squeeze ALL the water out of the spinach by pushing the spinach against the sieve.

In a frying pan, fry the garlic clove in the oil until the garlic is golden. Discard the garlic and sauté the spinach in the flavored oil.

Place spinach and pine nuts in a food processor and pulse. Add the other ingredients. Make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

Carefully spread the ramequins with butter, line with breadcrumbs, and pour the mix to three quarters fill the ramequins.

Bake in a pre-heated oven at 400F – 200C for 30 minutes.

Instructions for the  Parmigiano sauce

In a small pot, melt the butter and add the flour and salt. When your roux is golden add the warm milk (not boiled) and mix with a whisk. Bring to a simmer and thicken for 5-6 minutes, constantly mixing with a whisk. Take the pot off the stove and add gradually the Parmesan, whisking until the cheese is perfectly melted. Your sauce is ready to complement the pudding.



GNUDI, TYPICAL TUSCAN RICOTTA AND SPINACH GNOCCHI

Gnudi is a typical Tuscan dish, simple and tasty, where the filling is served in the form of gnocchi but without the pasta wrap. The name comes from ‘gnudo’ meaning naked one, in the Tuscan vernacular. The dish comes from the southern Tuscan region of Maremma, one of Italy’s areas for sheep.

In Italy in Spring we have the best ricotta, it is the time of new-borns and fresh milk. Try this recipe, you won’t regret it.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Yield: Makes 4 servings.

Ingredients

  • 20 oz. (700 gr.) raw spinach or 10 oz. block (350 gr.) frozen chopped spinach
  • 1 medium egg
  • 1 cup (250gr.) whole milk ricotta cheese
  • 6,5 tbsp (50 gr.) 00 flour (plus more for dusting a sheet of kitchen paper and your hands while rolling)
  • 1 pinch grated nutmeg
  • sea salt and black pepper, to season
  • 1/3 cup (50 gr.) butter
  • 5-6 sage leaves
  • 2 tbsp (30 gr.) grated Parmesan

In advance: Using a strainer over a bowl, strain the ricotta overnight in the fridge to remove all the liquid.

TIP: Cover the strainer with plastic wrap to protect the cheese from absorbing scents in the fridge as it drains.

When you are ready to start making the gnudi, cook the raw spinach in a large pot of boiling salted water until just cooked through, about 1 minute. If using frozen spinach, let defrost, or microwave.

Using a slotted spoon, transfer the cooked spinach in small batches to a sieve. Use the sieve to squeeze ALL the water out of the spinach by pushing the spinach against the sieve. Cut the spinach.

In a frying pan, fry the garlic clove in the oil, discard the garlic and sauté the spinach in the flavored oil.

Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

Dust your hands with a little flour so the mixture doesn’t stick to your hands.

Take 1 tablespoon of the spinach mixture and roll into balls about the size of a golf ball.

Place on a plate lined with waxed paper or parchment and sprinkled with flour, so the balls don’t stick.

In a small pot, melt the butter and carefully add the sage leaves.

TIP: It is important that the sage leaves do not fry.

Bring a large pot of water to a boil for cooking the gnudi.

Add the gnudi to the water one at a time and cook for 3 minutes or until they rise to the surface. Using a wooden spoon, carefully make sure they aren’t sticking to the bottom of the pot as they are cooking.

When they all float to the top, use a slotted spoon to remove the gnudi and place in your plate or bowl.

Sprinkle with parmesan cheese, pour the melted butter with sage over the top and serve.

You can replace a part of cow milk ricotta with a bit of sheep milk one, the taste will be really intriguing. In this case, be careful when seasoning with salt.