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Spinach Timbales With Fonduta

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  Italian fontina cheese 1 Pound, cubed
  Milk/Half and half 1 Cup (16 tbs)
For spinach timbales
  Breadcrumbs 1 Cup (16 tbs)
  Fresh spinach 7 1⁄2 Bunch (750 gm), stemmed (6 Large Bunches)
  Shallots/1 small onion 1 Large, minced
  Whipping cream 1 Cup (16 tbs)
  Italian fontina cheese 1 1⁄2 Ounce, diced
  Eggs 6
  Fresh lemon juice 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  Egg yolks 4
  Butter 3 Tablespoon
  Freshly ground white pepper 1⁄4 Teaspoon

Combine Fontina with milk in medium bowl.
Cover and refrigerate overnight.
For timbales: Preheat oven to 325°F.
Generously butter two 6-cup muffin pans and sprinkle with breadcrumbs.
Wash spinach thoroughly and shake off excess water.
Melt 2 tablespoons butter in large heavy skillet over medium-high heat.
Gradually add spinach, turning frequently, then cover and cook, stirring occasionally, until spinach is completely wilted, about 5 minutes.
Transfer to colander and drain well; let cool.
Squeeze dry by twisting in towel.
Chop spinach finely and set aside.
Melt 1 tablespoon butter in same skillet.
Add shallot, cover and cook over low heat, stirring occasionally, until translucent, about 7 minutes.
Return spinach to skillet.
Stir in cream a little at a time until absorbed.
Transfer mixture to large bowl, stir in 1 1/2 ounces diced Fontina cheese and cool.
Mix in eggs, 3 egg yolks, lemon juice, salt, pepper and nutmeg.
Spoon mixture evenly into prepared muffin pan.
Cover pan with buttered waxed paper.
Set in larger pan.
Add enough hot water to larger pan to come about 3/4 up side of muffin pan.
Bake until timbales are puffed and tester inserted in center comes out clean, about 25 minutes.
Remove timbales from oven and keep warm in water bath.
Whisk remaining egg yolks in medium saucepan over low heat (or in top of double boiler set over simmering water), beating constantly until thickened.
Add Fontina-milk mixture and whisk until well blended.
Blend in butter 1 tablespoon at a time.
Season fonduta with pepper.
Remove from heat.
Just before serving, run sharp thin knife around each timbale, invert onto serving platter and spoon fonduta over.
Timbales can be prepared 2 days ahead, covered and refrigerated.
Bring to room temperature before baking.

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