Mashed spinach in cocotte
Instructions
Wash and chop the onions.
Melt the butter in a pan, add the onions, spinach and cook over medium heat, stirring occasionally, until spinach is thawed.
Drain and let cool.
When spinach are cool, strizzateli well.
Add the cream, ricotta, parsley, chervil, tarragon, pepper and lemon juice.
Add salt and pepper.
Passed all the blender.
Spread the mixture in prepared four cocotte (porcelain cup or glass from fire).
Smoothed the surface, cover and refrigerate for two hours.
When serving, cut the half a lemon into slices and garnish each cocotte with a slice of lemon.
Ingredients and dosing for 4 persons
- 250 g of frozen chopped spinach
- 25 g of butter
- 1 tablespoon of cream
- 150 g of ricotta
- 6 new onions
- 1 tablespoon of chopped tarragon
- 1 tablespoon of chopped chervil
- 1 tablespoon of chopped parsley
- 1 tablespoon of lemon juice
- 1 pinch of cayenne
- Salt
- Pepper
- To serve:
- 1/2 lemon