Creamy Spinach and Taleggio Flan with Pine Nuts

Spinach and Taleggio Flan

This Spinach and Taleggio Flan is a delightful starter, perfect for those seeking a delicious, creamy, and savory dish that combines the rich flavors of fresh spinach with the creamy, tangy essence of Taleggio cheese. The dish offers a unique twist on traditional spinach-based recipes, blending the earthy taste of spinach with a luxurious Taleggio sauce, all wrapped in a velvety texture. Whether you’re planning a cozy family dinner or an elegant gathering, this dish will impress your guests with its delicate flavors and visually appealing presentation.

Ingredients:

Instructions:

1. Preparing the Spinach Flan Base:

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   • Begin by thoroughly cleaning and washing the spinach leaves. Once cleaned, use a kitchen towel to dry them gently to remove excess moisture.
   • In a large pot, heat a drizzle of extra virgin olive oil over medium heat. Add the spinach to the pot and cook for a few minutes until the spinach wilts and reduces in volume. Stir occasionally to ensure it cooks evenly without burning.
   • After the spinach is cooked, transfer it into a blender or food processor. Add the whole eggs, grated Grana Padano cheese, and a pinch of salt. Season with freshly grated nutmeg to taste for a subtle aromatic kick. Add the pine nuts and a tablespoon of whole milk to help blend everything together smoothly.
   • Blend the mixture until it becomes a creamy, smooth consistency. The spinach should be completely integrated with the other ingredients, creating a rich, silky batter-like mixture.

2. Preparing the Flan Molds:

   • Prepare four individual steel flan molds (each with a 125ml capacity) by greasing them with butter and lining them with parchment paper. Cut out a circle for the bottom and long strips for the sides of the molds, ensuring the paper lines the entire interior.
   • Carefully pour the spinach mixture into each mold, filling them to the very top, using a ladle for precision. This will ensure each flan is perfectly formed and consistent.

3. Baking the Flan:

   • Preheat your oven to 180°C (static mode) or 160°C (fan mode).
   • Place the filled flan molds into a deep baking tray. Add water to the tray around the molds, filling it up by about 2 cm. This water bath will help cook the flan gently, ensuring a smooth texture and preventing any cracks.
   • Bake the flans in the preheated oven for 25-30 minutes (or 15-20 minutes in fan mode). To check the doneness of the flans, insert a toothpick or skewer into the center. If it comes out clean, the flans are ready to be removed from the oven.

4. Making the Taleggio Sauce:

   • While the flans are baking, it’s time to prepare the Taleggio sauce. Cut the Taleggio cheese into small cubes to help it melt more quickly.
   • In a small saucepan, pour the 150ml of whole milk and heat over medium heat. Add the cubed Taleggio cheese and stir occasionally as the cheese melts into the milk. Continue to cook, ensuring the mixture is smooth and creamy.
   • Once the sauce reaches a velvety consistency, remove it from the heat. If the sauce is too thick, you can add a bit more milk to reach your desired consistency.

5. Serving the Flans:

   • Once the flans are baked and have cooled slightly, remove them from the molds by gently inverting them onto a serving platter or cutting board.
   • Pour the hot Taleggio sauce generously over the flans, allowing the creamy sauce to coat them beautifully. Serve the flans warm as a stunning starter for your meal.

Serving Suggestions:

This spinach and Taleggio flan pairs wonderfully with a light, crisp salad of mixed greens or a simple tomato salad to balance the richness of the dish. For a more robust meal, consider serving it alongside roasted vegetables or a hearty pasta dish.

Tips and Variations:

• Make Ahead: You can prepare the spinach flan mixture ahead of time, storing it in the fridge for up to 24 hours before baking. Just be sure to allow the mixture to come to room temperature before filling the molds.
• Vegetarian Option: This recipe is naturally vegetarian, but for a bit more protein, you could add cooked chicken or turkey breast in small chunks for a meatier version.
• Alternative Cheeses: If you’re unable to find Taleggio, you can substitute it with other creamy cheeses like Gorgonzola or Fontina, which will give the sauce a slightly different but equally rich flavor.
• Pine Nuts: If you prefer a different nut, toasted walnuts or almonds can be substituted for the pine nuts, adding a slightly different texture and flavor.

Nutritional Information (per serving):

This Spinach and Taleggio Flan is the perfect dish to showcase your culinary skills and impress guests with its rich, comforting flavors. Whether you’re hosting a special occasion or simply looking to elevate your meal, this recipe is a must-try!