New potato, pea, asparagus and spinach sformato


New potato, pea, asparagus and spinach sformato


1 HOUR 30 MINUTES + COOLING SERVES 4 | EASY |

new potatoes 300g
asparagus 400g, trimmed and cut into
3-4 pieces
butter 80g, plus extra for the tin
onion 1, finely chopped
plain flour 80g
whole milk 800ml
spinach 75g
nutmeg a good grating
dijon mustard 1 tsp
Italian hard cheese 100g, finely grated
frozen peas 75g
eggs 5 large
red onions 2, thinly sliced
red wine vinegar 2 tbsp
flat-leaf parsley a small bunch, leaves picked • Heat the oven to 180C/fan 160C/gas 4 and butter and line a deep 23cm springform cake tin.


• Cook the potatoes in a large pan of lightly salted boiling water for 8-10 minutes or until tender to the point of a knife. Scoop out with a slotted spoon, then add the asparagus for 2 minutes and drain well. Cut the potatoes into 1-2cm slices.
• Heat the butter with the onion and a pinch of salt, and cook for 5 minutes until softened.
Add the flour and cook for 2-3 minutes until smelling toasty. Add the milk, a little at a time, while whisking, adding more once fully incorporated. Simmer for 5 minutes until thickened, then stir in the spinach, nutmeg,
mustard, Italian hard cheese and lots of seasoning. Cool for 5 minutes, then stir in the asparagus, new potatoes and peas.
Crack in the eggs and whisk well, then pour into the prepared tin and put into the oven for 45-50 minutes or until cooked through.
• Put the onions into a bowl with a pinch of salt and the vinegar and use your hands to scrunch them until they soften slightly.
• Cool the sformato for 10 minutes in the tin, then remove the sides, invert onto a plate and cool to room temperature. Stir the parsley into the onions, drain, scatter over the top of the sformato, cut into wedges and serve.

PER SERVING 703 KCALS | FAT 40.9G
SATURATES 22.5G | CARBS 46.6G | SUGARS 19G
FIBRE 8.2G | PROTEIN 33.1G | SALT 1.3G

 

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