25 g/1 oz butter, plus extra for greasing
1 kg/2 1/4 lb spinach
50 g/2 oz ltalian salami, diced
1 quantity Béchamel Sauce (see page 58)
3 eggs, separated
salt and pepper
40 g/1 1.2 oz breadcrumbs
50 g/ 2 oz fontina cheese, diced


1.Preheat the oven to 180°C/350 F/Gas Mark 4. Grease a ring mould with butter, sprinkle with the breadcrumbs and turn the mould to coat.
2. Tip out any excess. Cook the spinach, in just the water clinging to the leaves after washing, for 5 minutes.
3.Drain, squeezing out as much liquid as possible, and chop. Melt the butter in a pan, add the spinach and cook over a low heat, stirring occasionally, for 4-5 minutes.
4.Pour the mixture into the mould, place in a roasting tin and add boiling water to reach halfway up the side.
5.Bake for 45-50 minutes. Leave to stand for 5 minutes, then turn out on to a serving dish and serve.
6. Mushroom Trifolati (see page 572) or small meatbalis may be sered in the middle of the ring.

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