Spinach Timbales with Wine Sauce Recipe

Ingredients

Serve 6

• 10 oz/300 g bread, cubed

• 3/4 cup/180 ml milk

• 2 1/2 lb/1.25 kg spinach leaves

• 5 tbsp butter

• 1/2 cup/50 g freshly grated Parmesan

• 2 eggs

• 1/2 cup/50 g chopped almonds

• 1/8 tsp nutmeg

• salt and freshly ground black pepper to taste

• 7 oz/200 g carrots, cut in small cubes 

White Wine Sauce:

• 1 cup/250 ml dry white wine

• 1 shallot, chopped

• 1 1/4 cups/310 ml light/single cream

• salt and freshly ground black pepper to taste

• 1/4 tsp paprika

• 1/4 tsp nutmeg

Method:

1. Place the bread in a medium bowl and pour the milk over the top. Let stand for 15 minutes, or until the milk has been absorbed.

2. Rinse the spinach under cold running water. Place in a saucepan and cook, with just the water clinging to its leaves, for 3 minutes. Drain, press out excess moisture, chop coarsely, and set aside.

3. Sauté the spinach in 3 tablespoons o£ butter in a large frying pan over medium heat for 2 minutes.

4. Process one-third of the spinach in a food processor with the soaked bread, Parmesan, eggs, almonds, remaining butter, and nutmeg until very finely chopped. Season with salt and pepper.

5. Preheat the oven to 375°F/190°C/gas 5. Butter six small pudding molds. Spoon the chopped spinach mixture into the bottom and up the sides of the molds.

6. Fill the center of the molds with the whole spinach leaves. Add the carrots and cover with the remaining spinach leaves.

7. Half-fill a large roasting pan with hot water and place the molds in the water bath. Bake for 50 minutes. Remove the molds from the water bath and set aside for 10 minutes. Carefully invert the molds and turn out onto serving plates.

8. White Wine Sauce: Bring the wine to a boil with the shallot. Simmer until the wine has reduced by half. Stir in the cream and return to a boil. Cook until thick.

9. Season with salt and pepper and spoon over the timbales. Dust with the paprika and nutmeg and serve.