vegetable - fresh spinach, parmesan
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
FEZ OF SPINACH
Baked in miniature metal "fez" hats, these are a delightful and delicious surprise accompaniment or appetizer for any red meat or vegetarian dish.
makes 8 mini soufflés (4 servings)
bake at 180° for 15 minutes
1 kilo fresh spinach (or equivalent frozen whole leaf)
stems removed
2 eggs
3 T. herbal fresh cheese
2 T. grated parmesan cheese
3 T. flour
1/8 t. salt
1/8 t. white pepper
Wash spinach very thoroughly and discard stems. Butter the moulds and set aside. In a large pot, add just enough water to cover the bottom and steam spinach until it wilts. This will only take a few minutes. Reserve 6 whole leaves and line the moulds and the bottoms as well (broken pieces can be used for this).
Drain remaining spinach well in a large sieve, pressing all moisture out. Reserve a few tablespoons of liquid.
Beat egg whites to soft peaks, beat yolks with seasoning. Stir flour into reserved spinach liquid, stir in cheeses and egg yolks until well blended. Mass should be loose. Stir into chopped spinach and fold in the egg white.
Pour into prepared moulds a little more than half full. Place into a shallow pan with an inch of water and bake until set. Allow to rest 5 minutes then invert onto warmed plates and serve immediately. (Allow two per serving.)
Note: The moulds used hold approximately 60 ml. or 1/4 c. of the mass. These can also be baked in ramekins, in which case this recipe will serve 4 ramekins.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999 Patricia Conant