Quenelles of semolina with spinach

3_03086 QUENELLES of SEMOLINA with SPINACH INGREDIENTS for 4 PEOPLE For the quenelle: 200 g semolina, a litre of milk, an egg, an egg yolk, 50 g of Parmesan or pecorino cheese, 30 g butter, salt.

For the white sauce: 30 g cornflour, 50 cl milk, a pinch of nutmeg, egg yolk, salt, pepper.

800 g of frozen spinach, 70 g of grated Parmesan, salt, pepper.

Dilute cornstarch in 2 tablespoons milk and the remainder bring it to a boil.

Pour the cornstarch diluted in milk, stir with a wooden spoon and cook fresh focus until the sauce thickens.

Add salt, pepper and season with nutmeg.

Let cool, then stir the egg yolk and mix carefully.

Boil the milk with the butter and a pinch of salt.?Rain pour semolina, stirring rapidly with a wooden spoon to prevent lumps from forming.

Continue to stir for 10-15 minutes or until completely cooked.Remove from heat and add the cheese, pepper and eggs, stirring all the time.? With the help of two tablespoons formed quenelle moist.?Once prepared the quenelle, boil in salted water.Just go up to the surface, drain with a slotted spoon and keep aside.

Preheat oven to 210ø.

Grease a baking dish and pour on the bottom a little bechamel.

Coarsely chopped spinach still frozen and arrange in the baking dish.

Lie down on the prepared quenelle.

Pour the rest of the béchamel sauce, sprinkle with grated Parmesan and a knob of butter.

Bake and cook 30 minutes, until the quenelle will be well browned.

Serve.