Milk (see page 48 for recipe)
White sauce
2 tablespoons of butter
1/4 cup of wheat flour
3 cups of milk
Filling
6 cups of fresh spinach leaves, washed
To taste: salt and black pepper
Juice from 2 limes
1 tablespoon of butter
6 slices of bacon
1/4 cup of white sauce
1/2 cup of grated Parmesan cheese
Milk (see page 48 for recipe)
White sauce
2 tablespoons of butter
1/4 cup of wheat flour
3 cups of milk
Filling
6 cups of fresh spinach leaves, washed
To taste: salt and black pepper
Juice from 2 limes
1 tablespoon of butter
6 slices of bacon
1/4 cup of white sauce
1/2 cup of grated Parmesan cheese
White sauce
1
In a small pan, combine the butter and wheat flour
2
Bring to a boil over medium heat, stirring constantly until it starts to brown
3
Add the milk and whisk with a fork to obtain a smooth and creamy sauce
4. Reserve
Filling
1
In a pan, cook the spinach leaves over low heat, covered, until they're soft
2
Drain well and season with salt, black pepper, and lime juice
3
Add the butter and warm it up
4
In a blender, combine 4 cups of white sauce and cooked spinach, and blend
5
Crumble the bacon and fry until crispy
6
Drain on paper towels and reserve
Assembly
1
Spread some of the spinach cream over a pancake disk
2
Transfer it to a round refractory dish and sprinkle with fried bacon
3
Cover with another pancake disk, alternating layers of pancake, white sauce, bacon, and spinach cream, forming a cake
4
Top with white sauce and sprinkle with grated Parmesan cheese
5
Bake in a preheated oven at 180°C for 15-20 minutes
Serving.
