Florentine Pork Rump

Name: Florentine Pork Rump
Yield: 4
Ingredients: 1 bunch of spinach; Butter or margarine; 3 tablespoons all-purpose flour; Salt and black pepper to taste; 1 3/4 cups whole milk; 1/4 cup grated Parmesan cheese; 2 cups leftover roasted pork rump, cubed; 2 tablespoons all-purpose flour

1
1 bunch of spinach
2
Butter or margarine
3
3 tablespoons all-purpose flour
4
Salt and black pepper to taste
5
1 3/4 cups whole milk
6
1/4 cup grated Parmesan cheese
7
2 cups leftover roasted pork rump, cubed
8
2 tablespoons all-purpose flour

Ingredients

1
1 bunch of spinach
2
Butter or margarine
3
3 tablespoons all-purpose flour
4
Salt and black pepper to taste
5
1 3/4 cups whole milk
6
1/4 cup grated Parmesan cheese
7
2 cups leftover roasted pork rump, cubed
8
2 tablespoons all-purpose flour

Directions

1
Wash, cook, and drain the spinach in salted water, then squeeze out excess liquid
2
Spread in a 1.5-liter capacity refractory dish
3
Melt 2 tablespoons of butter or margarine in a saucepan, add the flour, salt, and black pepper to taste
4
Gradually whisk in the milk, stirring constantly, until thickened and simmering
5
Add the Parmesan cheese and cook over low heat until melted
6
Spread the cubed pork rump on top of the spinach
7
Cover with white sauce and sprinkle with all-purpose flour
8
Preheat the oven to moderate temperature (170°)
9
Dust the dish with butter or margarine crumbs and bake for about 25 minutes, or until golden brown
10
Bake in 4 parts.