Roberto speaks no English, so call Janet at 01 663 6871 for more info and photos. If you're feeling rich, you can make this recipe with Parmesan.
for 10 soufflés
500 g grated grana Padano cheese
1/2 litre fresh cream
12 eggs
1 pinch grated nutmeg
1 pinch of fresh ground white pepper
salt
1 knob of butter
for the spinach bed
1 kg boiled spinach
40 g fresh cream
30 g. grated Parmigiano cheese
salt
2 spoons extra virgin olive oil
Grease the insides of 10 ramekins with a knob of butter and put aside.
Beat the eggs lightly with a pinch of nutmeg. Add the cheese and mix carefully to distribute the cheese evenly.
Add the cream and season with pepper. When it is well mixed fill the ramekins to two thirds of their height.
Put the ramekins into an oven tray. Fill the tray with water to half the ramekins height.
Cover with tin foil and put into a preheated oven 160 degrees centigrade for around 40 minutes.
After 30 minutes take off the tin foil and cook the last 10 minutes uncovered. This will help them brown slightly.
Meanwhile wash the spinach leaves well and boil them in a small amount of water with a drop of olive oil and a pinch of salt. When they are cooked, drain them well and squeeze them to eliminate as much water as possible.
Put the rest of the oil into a frying pan as soon as the oil is warm add the spinach. Fry lightly, add the Parmesan cheese and mix well. Add the cream at once and mix, tossing the spinach in the pan to absorb all the cream.
Spread the spinach out to cover the bottom of a starter plate.
Using a knife, ease the soufflé carefully out of the ramekin, moving the knife around the edges and pushing up from the bottom. Place the soufflé on top of the spinach and serve at once.
