Ingredients for the flan
- ½ liter fresh cream
- 250 g frozen or pre-cooked spinach
- 150 g 36-month aged Parmigiano Reggiano
- 5 whole eggs
- Salt and pepper to taste
- A knob of butter
Method
Cut the potatoes into small cubes and blanch them in lightly salted water until soft, then drain and dry them, if necessary, on a cloth.
Meanwhile, sauté the spinach in a pan with a knob of butter to flavor it and set aside to cool.
Beat the whole eggs with the previously grated Parmigiano and mix well.
Then add a little salt, pepper, and the cooled potatoes and spinach to the mixture. At this point, you can add the cream, more or less depending on the consistency of the mixture: it should not be too liquid.
Cooking
Let the mixture rest for at least half an hour before cooking.
Butter the molds before filling them, leaving at least one centimeter from the edge.
Bake in a fan oven at 140 °C for about 20 minutes.
Excellent as an appetizer or as a side dish for a meat course.
For a chef's touch, add grated Parmigiano and breadcrumbs at the end of cooking for a super crispy crust! We recommend using 36-month aged Parmigiano Reggiano, excellent when grated.
