St. jacques shells in green
Instructions
Wash well, spazzolandole shells under running water; then put them on the fire, in a large pan, and lasciatevele for 5 minutes, so as to make them open; then deprive of valva.
Clean well the mollusks, freeing them from the sandy parts, but leaving them in their shells.
Wash the mussels well internally and keep them aside.
Clean the spinach, wash and cook in a pan with a pinch of salt (no need to add water); then drain, strizzateli well, chop and saute for a few minutes in a pan with 50 g of butter.
Crumbled ricotta and add spinach, stirring well.
After preparing the bechamel sauce with ingredients listed and following the classic recipe, bind them with the yolk, when it is still warm, season with salt and pepper and pour into the pan of spinach.
Mix thoroughly, then spread the mixture into the shells, covering the mollusks.
Place the shells ' green ' on the plate of the oven, sprinkle grated Parmesan and, after putting on each a butter, infornatele moderate heat for about 10 minutes.
Served hot.
Ingredients and dosing for 4 persons
- 2 st. jacques shells
- 500 g of spinach
- Salt
- 80 g of butter
- 50 g of ricotta
- 1 cup of bechamel
- 1 egg yolk
- Pepper
- 50 g of grated parmesan cheese