How to make the spinach and egg soufflé, ideal recipe for a side dish or a single dish, suitable for accompanying roasted or other meat, especially during important dinners or lunches.
Ingredients for 4 people
- 700 g of spinach
- 50 g of grated Parmesan
- 80 g of butter
- 3 egg yolks and 3 beaten egg whites
- 8 desalted anchovy fillets
- 3 tablespoons of breadcrumbs
- salt
How to make spinach soufflé
Clean the spinach, wash it well and cook it over medium heat, without adding water, in a covered pan.
After squeezing them, mince them and pass them through a sieve, putting the cream obtained in a pan.
Add fifty grams of butter to the spinach cream, a pinch of salt and dry the mixture over low heat, then pour it into a bowl, add the grated Parmesan and, one at a time, the egg yolks, mixing well.
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Finally add the egg whites until stiff, taking care not to take them apart.
Grease the mold, sprinkle it with breadcrumbs and pour a first layer of spinach mixture into the bottom, level the surface with the blade of a knife, place four half anchovy fillets on it and continue until the ingredients are used up, ending with a layer of spinach cream.
Sprinkle the surface of the soufflé with flakes of butter and put in the oven, on medium heat, for about half an hour, then serve immediately in the same cooking container.
