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Ingridients


2 lb of spinach
10 ounces of unsalted butter
1 liter of whole milk
1 cup of fresh grated Parmigiano Reggiano
1 teaspoon of fresh grated nutmeg
2 whole eggs
2 cup of all purpose flour
2 cup of Japanese bread crumb (panko)
Sea salt and black pepper for seasoning
6 each of thin sliced Italian "Prosciutto"

Crispy spinach fondant with Italian "prosciutto" chip


Preparation


Put the whole milk to boil in a small pot, in the mean time in a sauce pan melt the butter, add the fine chopped spinach already cooked and dried as much as possible, slowly get the spinach and the butter combine, stirring continuously with a wooden a spoon add the sifted flour and obtain a hard roux, adding gradually the hot milk into the roux until finish,seasoned with salt, pepper, nutmeg and the fresh grated Parmigiano Reggiano.Poor in the mixture into a small half sheet pan with a parchment paper at the bottom, cover with plastic wrap, and let completely chilled in the refrigerator until rich 40 degree. Cut the hard spinach fondant into regular square place into the rest cup of flour, then washed in the whipped whole eggs and dried the pieces by rolling them into the Japanese bread crumbs, re put it in the refrigerator before fry them, cut the sliced Italian prosciutto into regular stripes by removing the excess fat, then dry them over parchment paper in the hot oven at 325 degree for 10 to 15 minutes, remove it and let cool down at room temperature. Fry the spinach fondant in the hot deep fry oil at 285 degree and cook until crispy, strain and dried them over a paper towel to absorb the excess fry oil, served with the dried "prosciutto" chip


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