Magazine article Sunset

Warm Winter Favorites: Readers' Recipes Tested in Sunset's Kitchens

Magazine article Sunset

Warm Winter Favorites: Readers' Recipes Tested in Sunset's Kitchens

Article excerpt

Spinach Timbale Nancy Nachman Silverman learned to make this custardy baked spinach dish from Marie-Blanche de Broglie, a Parisian cooking teacher. You can assemble it through step 2 up to a day ahead; cover and chill. Bake chilled mixture about 10 minutes longer.

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 6 to 8 servings

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove from water with a strainer and rinse under cold water until cool. Repeat to cook and cool remaining spinach. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.

2. In a food processor, whirl spinach, ricotta, eggs, cream, cheese, anchovies, salt, pepper, and nutmeg until well blended. Pour mixture into a buttered 2- to 2 1/2-quart souffle or baking dish.

3. Bake on the middle rack of a 350[degrees] regular or convection oven until top looks solid when gently shaken, 45 to 50 minutes. Let cool 10 minutes. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.