Directions:
STEP 1
Preheat the oven to 350° F. Wash and dry the spinach. Heat the olive oil in a pan, add the spinach and season with salt and pepper to taste. Sauté until the spinach is cooked, about 5 minutes. Drain the spinach, roughly chop it, then squeeze out any remaining moisture. (You can also use a generous cup of frozen leaf spinach, defrosted and drained.)
STEP 2
In a large bowl, combine all the other ingredients except the butter. Mix well, add the spinach and stir until it is incorporated.
STEP 3
Melt the butter and butter 8 one-cup ramekins.
STEP 4
Divide the spinach mixture among the ramekins.
STEP 5
Put the filled ramekins into a baking dish or roasting pan. Add enough boiling water to the pan so the water reaches halfway up the sides of the ramekins.
STEP 6
Bake the timbales in the preheated oven for about 30 minutes or until the spinach mixture is just set.
STEP 7
Cool the timbales before unmolding. Before serving, sprinkle the timbales with a little grated Parmigiano Reggiano and reheat in the oven or microwave.
STARTER
Spinach Parmigiano Reggiano Timbale
-
30minutes
PREP
-
40minutes
COOK
-
devparm
Chef
Spinach Parmigiano Reggiano Timbales are a great side dish with dinner, or serve them as a main course with a green salad. You can use fresh spinach when it’s in season, or use frozen spinach that has been defrosted and well drained. The Parmigiano Reggiano® cheese gives these Spinach Parmigiano Reggiano Timbales a distinctive savory taste that combines perfectly with the spinach. You can add crispy bacon bits for extra flavor or strips of roasted red pepper for color. The unmolded Spinach Parmigiano Reggiano Timbales make an attractive presentation. Serve on a bed of lettuce for a side dish or nestled in a little mound of cooked lentils for a tasty and nutritious lunch
Ingredients:
1 lb. Spinach (fresh)
1 tbsp. Olive Oil
3 Eggs
15 oz. Ricotta
1/2 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1 cup Rice (cooked) or leftover risotto
2 tbsp. Butter
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Spinach Parmigiano Reggiano Timbale
-
30minutes
PREP
-
40minutes
COOK
-
585
Calories
Spinach Parmigiano Reggiano Timbales are a great side dish with dinner, or serve them as a main course with a green salad. You can use fresh spinach when it’s in season, or use frozen spinach that has been defrosted and well drained. The Parmigiano Reggiano® cheese gives these Spinach Parmigiano Reggiano Timbales a distinctive savory taste that combines perfectly with the spinach. You can add crispy bacon bits for extra flavor or strips of roasted red pepper for color. The unmolded Spinach Parmigiano Reggiano Timbales make an attractive presentation. Serve on a bed of lettuce for a side dish or nestled in a little mound of cooked lentils for a tasty and nutritious lunch
Directions:
STEP 1
Preheat the oven to 350° F. Wash and dry the spinach. Heat the olive oil in a pan, add the spinach and season with salt and pepper to taste. Sauté until the spinach is cooked, about 5 minutes. Drain the spinach, roughly chop it, then squeeze out any remaining moisture. (You can also use a generous cup of frozen leaf spinach, defrosted and drained.)
STEP 2
In a large bowl, combine all the other ingredients except the butter. Mix well, add the spinach and stir until it is incorporated.
STEP 3
Melt the butter and butter 8 one-cup ramekins.
STEP 4
Divide the spinach mixture among the ramekins.
STEP 5
Put the filled ramekins into a baking dish or roasting pan. Add enough boiling water to the pan so the water reaches halfway up the sides of the ramekins.
STEP 6
Bake the timbales in the preheated oven for about 30 minutes or until the spinach mixture is just set.
STEP 7
Cool the timbales before unmolding. Before serving, sprinkle the timbales with a little grated Parmigiano Reggiano and reheat in the oven or microwave.
Ingredients:
1 lb. Spinach (fresh)
1 tbsp. Olive Oil
3 Eggs
15 oz. Ricotta
1/2 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1 cup Rice (cooked) or leftover risotto
2 tbsp. Butter
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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