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Sformato Di Spinaci E Ricotta

Spinach soufflé with quail eggs and ricotta cheese

Prep
Cook
Serves 6people
Ingredients
14
oz (400 gr) ricotta cheese
2
quail eggs (hen eggs may be substituted) full regular eggs
2
lb (1 kg) fresh spinach, chopped
pinch freshly grated nutmeg
50
gr grated Parmesan cheese
salt
pepper
1/2
cup (12 cl) tomato sauce
1
oz (30 gr) unsalted butter
1
oz (30 gr) freshly grated Parmesan cheese
Directions
1.
Boil the spinach drain and squeeze al l the water out, pureed in a food processor then add to the other ingredients till you have a smooth mixture
2.
Blend all ingredients together with a whisk and pour into a baking pan. Cook in oven at 170°C for 20 minutes. Dress with tomato sauce warmed with butter and sprinkle on a bit more grated Parmesan cheese.

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