Recipe Overview
Spinach Fondant with Crispy Prosciutto is a refined appetizer built on a creamy spinach base enriched with butter, milk, Parmigiano, and nutmeg. The chilled fondant is cut into squares, breaded, fried, and finished with delicate prosciutto chips for a crisp, savory contrast.
Chef Notes
The spinach must be cooked and squeezed very dry before building the fondant. Chill the pan completely before cutting so the squares hold clean edges during breading and frying.
Connected Experience
Designed for amuse-bouche service, premium antipasti trays, cocktail parties, chef stations, and live inventory planning inside the Tuscany Cuisine Menu Builder.
Ingredients
- 900 g spinach, well-cooked and very dry
- 284 g unsalted butter
- 1000 g whole milk
- 100 g grated Parmigiano Reggiano
- 2 g freshly grated nutmeg
- 100 g whole eggs
- 240 g all-purpose flour
- 120 g Japanese panko breadcrumbs
- 4 g sea salt and black pepper
- 60 g thin Italian prosciutto
Preparation
- 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.
- 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.
- Cut into neat squares. Dredge in flour, dip in beaten eggs, then coat with panko. Chill 20 minutes to set the crust.
- Bake prosciutto strips on parchment at 325°F for 10–15 minutes until crisp. Cool.
- Fry fondant at 285°F until golden. Drain on paper towels and top with prosciutto chips. Serve immediately.
Service Suggestions
Serve as an amuse-bouche, passed appetizer, or refined vegetarian-style spinach bite finished with crisp prosciutto for salty contrast.
Dietary / HACCP Notes
Keep the cooked spinach base chilled until breading. Fry to a hot center and serve immediately. Contains dairy, egg, gluten, and pork.
| Calories | 310 |
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 21 g |
| Fiber | 3 g |
| Cholesterol | 95 mg |
| Sodium | 430 mg |