Spinach Fondant with Crispy Prosciutto

Recipe Overview

Spinach Fondant with Crispy Prosciutto is a refined appetizer built on a creamy spinach base enriched with butter, milk, Parmigiano Reggiano and nutmeg. The chilled fondant is cut into squares, breaded, fried and finished with delicate prosciutto chips for a crisp, savory contrast.

Ingredients

• Spinach — 900 g, well-cooked and squeezed very dry baby_spinach
• Unsalted Butter — 284 g TC-DAIRY-BUTTER-001
• Whole Milk — 1000 g, source quantity is recorded by weight TC-DAIRY-MILK
• Parmigiano Reggiano DOP — 100 g, grated TC-DAIRY-PARMIGIANO
• Freshly Grated Nutmeg — 2 g, freshly grated nutmeg
• Whole Eggs — 100 g, beaten for breading TC-DAIRY-EGG
• All-Purpose Flour — 240 g, sifted for roux and used for dredging all_purpose_flour
• Japanese Panko Breadcrumbs — 120 g, for coating BREADCRUMB-PANKO-JAPANESE
• Sea Salt & Black Pepper — 4 g, combined source quantity; salt-to-pepper ratio is not specified Black pepper guide SPICE-SALT-BLACKPEPPER-001
• Prosciutto di Parma — 60 g, thinly sliced; crisped in the oven Registry 89 · formal code pending

Preparation

1. Bring the milk to a boil. In another pan, melt the butter; add finely chopped, pre-cooked spinach that has been squeezed completely dry. Stir in sifted flour to make a roux.
2. Gradually whisk in the hot milk until smooth and thick. Season with salt, pepper, nutmeg, and Parmigiano. Spread in a parchment-lined half-sheet pan and chill until fully set.
3. Cut into neat squares. Dredge in flour, dip in beaten eggs, then coat with panko. Chill 20 minutes to set the crust.
4. Bake prosciutto strips on parchment at 325°F for 10–15 minutes until crisp. Cool.
5. Fry fondant at 285°F until golden. Drain on paper towels and top with prosciutto chips. Serve immediately.