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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 12 COST: LOW
1 POUND (450 gr.) FROZEN OR FRESH SPINACH, BOILED
1/2
BESCIAMELLA RECIPE
4 EGGS
3 OZ. (90 GR.) GRATED PARMIGIANO REGGIANO
SALT AND PEPPER A PINCH
1/4 CUP (50 GR.) UNSALTED BUTTER
GORGONZOLA SAUCE
WALNUTS
RECIPE
HEAT OVEN AT 450°F
IN A LARGE BOWLE, PUT THE BESCIAMELLA AND SPINACH
ADD THE EGGS
ADD THE PARMIGIANO CHEESE, SALT AND PEPPER, MIX WITH A HAND BLENDER
BUTTER INDIVIDUAL CASSEROLE DISCHES, DEPENDING ON THE SIZE OF YOUR DISCHES THE AMOUNT WILL VARY
PLACE THE INDIVIDUAL CASSEROLE DISCHES IN A BIG CASSEROLE DISCH AND ADD SOME WATER
BAKE 30 MINUTED OR UNTILL READY, TAKE OUT OF THE OVEN AND COOL A LITTLE
SERVE WITH THE GORGONZOLA SAUCE AND TOP WITH WALNUTS, IT'S A VERY EASY BUT ELEGANT APPETIZER
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES