2 beaten eggs
1 bunch of spinach, blanched for 2 minutes, well drained and squeezed (to remove excess liquid) and chopped
1/2 clove of garlic
1/2 teaspoon of salt
1 cup of milk
1 tablespoon of lemon juice
3 tablespoons of melted butter
black pepper to taste
6 slices of toasted bread
Black Olive Sauce:
1/2 cup of black olives, pitted and chopped
1 cup of white sauce (see recipe)
lemon juice to taste
salt and white pepper to taste
2 beaten eggs
1 bunch of spinach, blanched for 2 minutes, well drained and squeezed (to remove excess liquid) and chopped
1/2 clove of garlic
1/2 teaspoon of salt
1 cup of milk
1 tablespoon of lemon juice
3 tablespoons of melted butter
black pepper to taste
6 slices of toasted bread
Black Olive Sauce:
1/2 cup of black olives, pitted and chopped
1 cup of white sauce (see recipe)
lemon juice to taste
salt and white pepper to taste
Mash the garlic with salt until a paste forms
Add this paste to the chopped spinach
Combine the spinach mixture with the milk, beaten eggs, lemon juice, butter, and black pepper
Taste and adjust seasoning as needed
Pour this mixture into 6 greased timbale molds
Place them in a hot water bath up to half the height of the molds
Bake in a moderate oven (160°C) for 30 minutes or until the timbales are set
Make white sauce: melt butter in a pan over low heat, whisking constantly
Add flour and cook for 2-3 minutes, whisking constantly
Gradually add milk, whisking continuously until smooth
Increase heat and continue whisking until sauce thickens
Season with salt
Reduce heat and simmer for 15 minutes, stirring frequently to prevent scorching
When the sauce has reached desired consistency, stir in black pepper
Add olives, lemon juice, salt, and white pepper
Serve timbales on toasted bread with Black Olive Sauce spooned over top
