The spinach timbale is a delicious side dish made with frozen spinach, butter, flour, milk, grated Grana cheese, nutmeg, gelatin, olive oil, salt, and pepper. This dish is typical of Italian culinary tradition and is often served as a side to meat or fish dishes. Its creamy texture and the delicate taste of the spinach make it a great choice to enhance the menu for any occasion.
Boil the spinach, squeeze and chop them
Soak the gelatin in cold water
Melt the butter, add the flour and lightly toast it
Pour the warm milk in a thin stream and cook for 10 minutes stirring with a whisk
Off the heat, add salt, pepper, nutmeg, grated cheese, the squeezed gelatin and mix
Incorporate the spinach and the pre-cooked pasta and chill in the fridge before serving
Pot
Colander
Pan
Bowl
Timbale Mold
Oven
Italy
| Energy (kcal) | 146.81 |
| Carbohydrates (g) | 21.69 |
| of which Sugars (g) | 2.47 |
| Fat (g) | 4.24 |
| of which Saturates (g) | 2.36 |
| Protein (g) | 7.03 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.1 |
