Spinach flan with tomato sauce

01593 SPINACH FLAN with TOMATO SAUCE preparation: 20 minutes cooking time: 40 min Calories per serving: 472 INGREDIENTS for 6 PERSONS 130 g of spinach salad leaves, 5 eggs, 400 ml liquid cream 120 g of grated Parmesan, 400 g tomato sauce, 2 tablespoons butter, more for the mold, 2 tablespoons frozen chopped onionfor the flour, nutmeg, salt and pepper.

Wash the spinach leaves, drain and dry them in the centrifuge.

120 g pour into a blender with 100 ml of cream, a pinch of salt, nutmeg and ground pepper.

Blend until mixture is smooth.

Add the eggs, one at a time, beating at low speed.

Add 200 ml of cream, a little at a time, always blending.

Stir the mixture 50 g grated Parmesan cheese, continuing to whisk.

Heat the oven to 170° grease and flour pudding mold with the grooved wall about 1-1.2 l capacity.

Pour the smoothie and let rest 10 minutes.

The smoothie should not go up to the brim, otherwise it comes out during cooking.

Cover the area with aluminum foil, securing it well along the edge with your fingers.

Bucherellatela in several places with the skewer, as well, after cooking, the steam comes out, and does not form lumps on the surface.

Pour into a baking dish on board up to hold comfortably the mold, 2 liters of water, bring it into the oven and when it starts the first boil, place the mould and bake 40 minutes.

To make sure that the flan is well established, the aluminum on one side and insert the skewer to the center of preparation: must come out dry.

If necessary, continue baking 10 minutes again.

Melt 2 tablespoons butter in a saucepan.

Frozen onion, saucepan, over medium heat, stirring with a wooden spoon, pour in the tomato sauce, pepper, salt.

Bake 25 minutes, with the lid slightly offset and over low heat.

Puree the sauce in the Blender, washed and dried.

Put it back in the Pan, heat the wax, add 100 ml of cream.

Cook 5 minutes, without lifting the boil.

Stir the sauce remaining spinach leaves, cut into strips.

Place a cookie of 6-7 cm in diameter at the center of a non-stick pan, pour in a tablespoon of Parmesan cheese in an even layer.

Bake the Pan till the cheese is melted and become crisp and Golden (2 minutes).

Remove the Parmesan wafer with the rounded tip of a knife and prepared other 5 pods, in the same way.

Let them cool completely.

Remove the Tin from the oven and let rest 10 minutes preparation.

Detach it from the mold, passing the blade of a knife along the side edge.

Remove from pan and onto a serving dish.

Serve with the gravy and waffles.

With the pie, rather than with the sauce and the waffles, with more extensive preparations, to turn it into a second or in a single dish.

Grated EMMENTHAL CHEESE FONDUE with 150 g Emmental medium-aged cheeses and mix it with 60 g of grated Parmesan.

Put the cheese in a bowl heat resistant glass.

Add 50 g of melted butter and 100 ml of milk.

Lightly salt and pepper.

Place the bowl over a pan of water almost to a boil.

On the bottom of the bowl should just touch the surface of the water.

Melt cheeses, stirring constantly with a wooden spoon.

Incorporated, one at a time, 2 egg yolks, without ceasing to stir.

Cook a few minutes, stirring constantly, until the fondue is slightly thickened.

Serve hot with the flan, accompanying with triangles of toasted bread.

With LIVER SAUCE 400 g Cleaned chicken livers and cut them into small pieces.

In a saucepan, melt 4 tablespoons butter in saucepan, heat 3 minutes and the livers, stirring with a wooden spoon.

Add 2/3 Sage leaves, wet with a glass of Dry Marsala and bring to cooking (5-6 minutes) over high heat.

Incorporated 2 yolks mixed with a teaspoon of flour, the juice of half a lemon and a ladle of broth of chicken bouillon, stirring rapidly with a wooden spoon.

Let thicken slightly and serve with the pie.

CRESCENTINE ANCHOVY: Divide into two parts 400 g already leavened bread dough.

Lay the two halves into two rectangles about 1 cm thick, on the floured work surface.

50 g coarsely chopped anchovy fillets in oil, well drained and dry.

Sprinkle dough rectangle with the anchovy pieces, cover with the second rectangle, pressing well with your hands.

Roll out the pastry stuffed with a rolling pin to a thickness of 4-5 mm.

Crop it to lozenges and FRY in peanut oil, hot, swollen and as long as they are browned (3 minutes per side).

Serve very hot with the crescentine flan.