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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
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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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WALNUTS
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RECIPE
HEAT OVEN AT 450°F
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