Sformato Di Spinaci
|Butter||2 1⁄2 Ounce|
|Dried breadcrumbs||1⁄4 Ounce|
|Onions||2 1⁄2 Tablespoon, finely chopped|
|Fresh spinach||3⁄4 Pound, cooked, drained, squeezed and finely chopped|
|Black pepper||To Taste, ground|
|Parmesan cheese||1 Ounce, grated|
1. Grease the top pan of a double saucepan with butter, and butter a plain metal mould with a cover.
2. Dust the bottom and sides of the pan with breadcrumbs and tap the pan lightly to knock out the excess.
3. In a heavy pan, melt butter over a moderate heat and cook the onions, stirring frequently, for 7 to 8 minutes, until they are transparent but not browned.
4. Add spinach and cook, stirring constantly, for 2 to 3 minutes, remove from the heat.
5. In a saucepan, melt the rest of the butter, remove from heat and stir in the flour. Then pour in the milk, stirring with a whisk until the flour is partially dissolved.
6. Return the saucepan to a low heat and cook, stirring constantly, until the sauce boils and becomes thick and smooth. Remove from heat and beat in the egg yolks one at a time, whisking until each one is thoroughly blended before adding the next.
7. Add cheese and onion spinach mixture, and season with salt and pepper to taste. Allow to cool slightly.
8. In another bowl, beat the egg whites until they are stiff enough to form unwavering peaks when the whisk is lifted from the bowl. Add a heaped spoonful of egg whites into the sauce to lighten it, then gently fold in the rest of the egg whites.
9. Into the buttered mold, ladle the mixture.
10. In the double saucepan, place the top pan in simmering water deep enough to come almost all the way up its sides. Cover and cook slowly over barely simmering water.
11. Place the mould in a pot and add enough simmering water to reach about 3/4 of the way up the sides of the mould.
12. Cover and bake in the oven, regulating the heat to keep the water at the barest simmer, until set.
13. Uncover the pan and wipe the outside dry. Run a palette knife around the inside of the pan.
14. Place a serving plate upside down over the top of the pan and, grasping both sides firmly, invert the two.
15. Serve at once.