EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This delicate and delicious spinach soufflé can be served in many different ways, as an appetizer, maybe in mini portions, as a second course with a light taste to close the lunch after a “plentiful” start or as a side dish to accompany in an important way a second course of high quality.

Let’s start:

SPINACH SOUFFLE’

Ingredients for 4 people: 60 g butter – 270 g provolone cheese – 4 eggs – 500 g fresh fresh spinach – 4 tablespoons flour – 750 ml milk – 2 tablespoons grated Parmesan – salt and pepper – breadcrumbs

Preparation:

Clean and cut the spinach, take a pot, pour a little water and let soften the spinach for 4-5 minutes, then drain, remove all the water and finely chop.

Prepare the béchamel sauce: in a bowl mix the milk with the flour, salt and pepper, then melt the butter in a saucepan and pour the cream.

Bring to a boil stirring continuously for 3 minutes, without ever changing direction, then reached the desired density, remove from the heat and add the grated Parmesan cheese, the cubes of provolone, the spinach softened and chopped and 4 egg yolks.

Mix well, then salt and pepper to your liking; finish by gently joining the mixture of the egg whites, previously well whipped.

Depending on how you want to serve the spinach soufflé, in single portions or larger portions, pour the mixture into 6 small oven proof pots or in a larger baking dish, previously buttered and covered with breadcrumbs.

Bake at 200° for about 20 minutes. The cooking of the spinach soufflé will be completed when the surface appears swollen and golden.

At this point remove from the oven and serve immediately.

Enjoy your meal!

original recipe: