15 slices of bread, crustless, torn into pieces
3/4 cup of milk (180 ml)
1 bunch of spinach (only the leaves)
1/2 cup of butter (100 g)
1/2 cup of grated Parmesan cheese (60 g)
1 egg
1/3 cup of ground almonds or chopped hazelnuts (60 g)
1 tablespoon of salt, to taste
1 pinch of nutmeg 150 g of cooked ham, diced
For the sauce
1 cup of white wine (240 ml)
1 medium onion, finely chopped
1 1/2 cups of heavy cream (360 ml)
1/2 tablespoon of salt, to taste
1 pinch of black pepper
15 slices of bread, crustless, torn into pieces
3/4 cup of milk (180 ml)
1 bunch of spinach (only the leaves)
1/2 cup of butter (100 g)
1/2 cup of grated Parmesan cheese (60 g)
1 egg
1/3 cup of ground almonds or chopped hazelnuts (60 g)
1 tablespoon of salt, to taste
1 pinch of nutmeg 150 g of cooked ham, diced
For the sauce
1 cup of white wine (240 ml)
1 medium onion, finely chopped
1 1/2 cups of heavy cream (360 ml)
1/2 tablespoon of salt, to taste
1 pinch of black pepper
1
Place the bread in a bowl, add milk and let it soak for about 5 minutes or until it starts to break down
2
Wash the spinach, drain well and chop
Refry it quickly in half the butter
If it creates water, strain through a sieve
Retain 1/3 of the refried mixture (reserve the rest) and process with the bread, milk, Parmesan cheese, egg, almonds or hazelnuts, and remaining butter to obtain a dough
Season with salt and nutmeg
Bake the oven at high temperature (200°C)
3
Grease eight 8.5 cm diameter mini-molds with butter and line the bottom and sides of each one with a thick layer of the spinach mixture (reserve the rest)
4
Fill the center of each mold with the reserved refried spinach and ham
Cover the molds with the remaining spinach mixture and place them in a baking dish with hot water
Bake for about 50 minutes or until the dough is firm
5
Prepare the sauce: In a medium saucepan, combine white wine and onion and simmer until the liquid has reduced by half
Add heavy cream and cook on low heat for another 2 minutes
Season with salt and black pepper
Strain and reserve
6
When serving, run a knife around the edges of each mold and unmold the puddings
Arrange them on plates and serve with the warm sauce
550 calories per portion
To check if the wine has reduced by half, before putting the saucepan over heat, measure with a stick the height reached by the liquid and mark it with a pen
Divide that height in half and mark it again
Check from time to time to see if the volume has reached the mark.
