I can think of few things that are capable of turning vegetables that are popularly unappetizing into an object of gluttony like bechamel. The most popular sauce in classic French cuisine –although it is also attributed to Italian gastronomy– is made from a red to which milk is added (it can also be made with a part of milk and another of broth, if it is only made with broth it is white sauce). That red it is nothing more than a mixture of flour and butter, generally in similar proportions, which is roasted over a fire and is responsible for the density of the bechamel and its attractive flavour: the more flour and butter in relation to the liquid, the thicker will be.
In this recipe we mix it with barely cooked spinach previously and accompany the combo with an egg mollet. Although it has a French name and sounds sophisticated, this egg is simply an egg cooked for five minutes, resulting in an almost fully cooked white and a runny but warm yolk. It is important to stop cooking the egg after those five minutes by inserting it into cold water with ice or else the residual heat will continue to cook it and it will not be the same.
Personally, I prefer fresh spinach to frozen spinach in terms of texture and flavor, but it is perfectly feasible to prepare this recipe with either. If you don’t like them – although I recommend you try them this way because you’re likely to change your mind – you can substitute Swiss chard, beet greens, broccoli, romanesco or cauliflower (boil them briefly or steam or microwave them in the case to use any of the last three). You can also add sautéed onion and/or garlic, brown the dish in the oven before serving and add the egg or accompany it, for example, with potatoes or rice, white fish or chicken breast.
Difficulty
For autumn brains.
Ingredients
for 4 people
- 800g fresh or frozen spinach
- 800 ml of milk
- 75g flour
- 75g butter
- 4 eggs (or 8 if you are very hungry)
- Salt
- Black pepper
- Nutmeg
Preparation
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Wash the spinach and remove the woodiest stems, if any. Cut them into large pieces.
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Place them in a pan with a lid over low heat and season with salt and pepper. Move them after a couple of minutes and remove them once they are soft but bright green (it is very important not to overcook them!). Drain well with the help of a strainer and reserve.
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In a saucepan, melt the butter over medium heat and add the flour. Mix constantly to avoid burning: it should change its color from whitish to golden and smell toasty, otherwise the bechamel will taste like raw flour.
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Once it is at that point, add the milk little by little without stopping stirring. Season and add nutmeg to taste.
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When it has thickened add the cooked spinach and mix.
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Bring water to a boil in a saucepan and add the eggs. Prepare a bowl with cold water and ice.
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Remove after five minutes and immediately place in ice water. Peel carefully.
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Serve the spinach in deep dishes with the eggs cut in half on top. Finish with a little salt and freshly ground black pepper on top of the egg.
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