Spinach souffle (2)

Let the spinach thaw by pulling them out of the freezer at least 30 minutes before use.

Later, cook them in a pot without water, blanket, and when cooked let them drain for 10 minutes and then toss them through a sieve.

Pour the puree into another pot, add 50 g of butter and a pinch of salt and let it season until the water formed during cooking will be dried.

Pour everything into a large bowl that will join the grated Parmesan, the egg yolks and mix well.

Separately, whip the whites until foamy lush and add them to the mixture very gently with a rubber spatula with movements from top to bottom to remove them.

Meanwhile, grease and sprinkle with breadcrumbs one soufflé mould from 1 litre and formed on the bottom a first layer of spinach mixture.

Distributed between a layer and the other anchovy fillets cut into pieces and keep it up until the ingredients.

Bake in preheated oven at 180 degrees for about 25 minutes.

Serve hot immediately.