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SFORMATINO DI SPINACI

SPINACH APPETIZER WITH A GORGONZOLA SAUCE

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 12          COST: LOW
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1 POUND (450 gr.) FROZEN OR FRESH SPINACH, BOILED

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1/2 BESCIAMELLA RECIPE

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4 EGGS

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3 OZ. (90 GR.) GRATED PARMIGIANO REGGIANO

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SALT AND PEPPER A PINCH

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1/4 CUP (50 GR.) UNSALTED BUTTER

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GORGONZOLA SAUCE

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WALNUTS

RECIPE

HEAT OVEN AT 450°F
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IN A LARGE BOWLE, PUT THE BESCIAMELLA AND SPINACH

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ADD THE EGGS

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ADD THE PARMIGIANO CHEESE, SALT AND PEPPER, MIX WITH A HAND BLENDER

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BUTTER INDIVIDUAL CASSEROLE DISCHES, DEPENDING ON THE SIZE OF YOUR DISCHES THE AMOUNT WILL VARY

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PLACE THE INDIVIDUAL CASSEROLE DISCHES IN A BIG CASSEROLE DISCH AND ADD SOME WATER 

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BAKE 30 MINUTED OR UNTILL READY, TAKE OUT OF THE OVEN AND COOL A LITTLE

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SERVE WITH THE GORGONZOLA SAUCE AND TOP WITH WALNUTS, IT'S A VERY EASY BUT ELEGANT APPETIZER

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES