Serves 6: 400 g fresh, washed spinach, 150 g heavy cream, 3 eggs, 2 tbs grated parmesan cheese, 4 vine tomatoes, ½ tbs salt-preserved capers, basil, 3 tbs breadcrumbs, salt, pepper, Moletto Extra-virgin olive oil Velato.
To prepare: Cook the spinach in a covered pan without adding additional water. Purée the spinach, adding the cream, eggs and grated parmesan cheese and season to taste. Place the mixture in aluminum baking cups greased and lined with breadcrumbs. Bake in a 100°C oven for 35 minutes.
As the timbales are baking, blanch the tomatoes, skin them and remove the seeds. Purée the fresh tomatoes with the de-salted capers and 2 tbs of extra-virgin olive oil. Salt to taste. On individual serving plates, unmold a spinach timbale and cover with 2 spoonfuls of the tomato sauce. Garnish with fresh basil.
Recommended wine:
Chardonnay Doc Lison-Pramaggiore
Pinot Bianco Doc Lison-Pramaggiore
Sauvignon Igt Veneto Orientale