Almond Cake

Name: Almond Cake
Yield: 6
Ingredients: 50g of lean veal meat; 2 eggs; Salt; Sauce; Parsley; 100g of thinly sliced prosciutto; 500g of steamed spinach; 1 tablespoon of grated Parmesan cheese; 1 cup of cold milk; 2 tablespoons of all-purpose flour

1
50g of lean veal meat
2
2 eggs
3
Salt
4
Sauce
5
Parsley
6
100g of thinly sliced prosciutto
7
500g of steamed spinach
8
1 tablespoon of grated Parmesan cheese
9
1 cup of cold milk
10
2 tablespoons of all-purpose flour

Ingredients

1
50g of lean veal meat
2
2 eggs
3
Salt
4
Sauce
5
Parsley
6
100g of thinly sliced prosciutto
7
500g of steamed spinach
8
1 tablespoon of grated Parmesan cheese
9
1 cup of cold milk
10
2 tablespoons of all-purpose flour

Directions

1
Prepare a white sauce with the milk, flour, and Parmesan cheese, adding a pinch of salt and nutmeg
2
Set aside
3
Cook the spinach in steam until tender, then set it aside
4
Don't overcook!
5
Set aside and prepare the almond cake: combine the veal meat, eggs, salt, sauce, and parsley
6
Knead well, spread on the kitchen counter, and cover with thinly sliced prosciutto
7
Place the spinach purée on top of the prosciutto
8
Wrap the almond cake tightly in a waterproof paper towel, securing the ends
9
Brush the paper well and bake in an oven dish for approximately 45 minutes
10
As it cools down, remove the paper and let it rest for 5 minutes
11
Cut into thin slices
12
This can be served hot or cold with fresh salads.