Name: Spinach Fondant with Crispy Prosciutto
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: 10 servings
Cuisine: Tuscan
Ingredients: 2 lb spinach (well-cooked and very dry); 10 oz unsalted butter; 1 liter whole milk; 1 cup grated Parmigiano Reggiano; 1 tsp freshly grated nutmeg; 2 whole eggs; 2 cups all-purpose flour; 2 cups Japanese panko breadcrumbs; Sea salt and black pepper; 6 slices thin Italian prosciutto

Spinach fondant squares topped with crisp prosciutto — Creamy spinach fondant, breaded and fried, with prosciutto chips.

Ingredients

Servings: Base recipe yields 10 servings. Adjust to auto-scale amounts.

2 lb spinach (well-cooked & very dry)
10 oz unsalted butter
1 liter whole milk
1 cup grated Parmigiano Reggiano
1 tsp freshly grated nutmeg
2 whole eggs
2 cups all‑purpose flour
2 cups Japanese panko breadcrumbs
Sea salt & black pepper
6 slices thin Italian prosciutto

Preparation

Fondant base: Bring milk to a boil. In another pan, melt butter; add finely chopped, pre‑cooked spinach (squeezed completely dry). Stir in sifted flour to make a roux.

Cook & season: 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; chill until fully set.

Portion & bread: Cut into neat squares. Dredge in flour, dip in beaten eggs, then coat with panko. Chill 20 minutes to set the crust.

Prosciutto chips: Bake strips on parchment at 325 °F for 10–15 minutes until crisp. Cool.

Fry & serve: Fry fondant at 285 °F until golden. Drain on paper towels and top with prosciutto chips. Serve immediately.