{"id":14811,"date":"2024-11-22T08:00:37","date_gmt":"2024-11-22T08:00:37","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/ricotta-and-spinach-flan\/"},"modified":"2024-11-22T08:00:37","modified_gmt":"2024-11-22T08:00:37","slug":"ricotta-and-spinach-flan","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/ricotta-and-spinach-flan\/","title":{"rendered":"Ricotta and Spinach Flan"},"content":{"rendered":"<p>Bring a dish to the table that combines goodness and authenticity.<\/p>\n<p>The ricotta and spinach flan is a delicious recipe for the first cold days of the season. Soft, creamy, and rich in authentic flavors, this flan enhances the natural sweetness of Nobili ricotta paired with the freshness of spinach. <\/p>\n<p>Light yet full of flavor, it is ideal for a healthy and tasty dinner or as a refined appetizer at a buffet. Perfect for those who love simple and natural flavors but do not want to give up the pleasure of good cuisine, it will win everyone over at the first taste with its genuine delicacy. <\/p>\n<p><strong>Ingredients <\/strong><\/p>\n<ul>\n<li>250 g of fresh Nobili ricotta<\/li>\n<li>300 g of fresh spinach<\/li>\n<li>2 eggs<\/li>\n<li>50 g of grated Parmigiano Reggiano<\/li>\n<li>1 clove of garlic<\/li>\n<li>1 tablespoon of extra virgin olive oil<\/li>\n<li>Salt to taste<\/li>\n<li>Black pepper to taste<\/li>\n<li>Nutmeg to taste<\/li>\n<li>Butter and breadcrumbs for the mold<\/li>\n<\/ul>\n<p><strong> <\/strong><\/p>\n<p><strong>Preparation<\/strong><strong> <\/strong><\/p>\n<p><strong>Preparation of the spinach:<\/strong><\/p>\n<p>Wash the spinach thoroughly and wilt them in a pan with a tablespoon of extra virgin olive oil and a whole clove of garlic. Cook for a few minutes until tender, then remove the garlic and let cool. Once cooled, squeeze them slightly to remove excess water and chop coarsely.  <\/p>\n<p><strong>Preparation of the mixture:<\/strong><\/p>\n<p>In a large bowl, mix the ricotta with the eggs, Parmigiano Reggiano, a pinch of salt, black pepper, and a dash of nutmeg. Add the chopped spinach and blend all the ingredients well until you obtain a homogeneous mixture. <\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Preparation of the mold:<\/strong><\/p>\n<p>Butter a baking mold (you can use a loaf pan) and sprinkle it with breadcrumbs, which will help create a golden crust during baking.<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Cooking the flan:<\/strong><\/p>\n<p>Pour the ricotta and spinach mixture into the prepared mold and level the surface with a spatula. Bake in a preheated oven at 180\u00b0C for about 30-35 minutes, or until the flan is golden on the surface and well cooked inside. <\/p>\n<p><strong>Serving:<\/strong><\/p>\n<p>Let the flan cool slightly before unmolding. Serve it warm or at room temperature, accompanied by a fresh salad or with crunchy bread. Perfect as a light main course or as an appetizer at an elegant buffet. With a few simple ingredients and a process accessible to everyone, you will bring to the table a balanced, flavorful dish perfect for any occasion!  <\/p>\n<p><strong>Enjoy your meal<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bring a dish to the table that combines goodness and authenticity. The ricotta and spinach flan is a delicious recipe for the first cold days of the season. Soft, creamy, and rich in authentic flavors, this flan enhances the natural sweetness of Nobili ricotta paired with the freshness of spinach. Light yet full of flavor, it is ideal for a healthy and tasty dinner or as a refined appetizer at a buffet. Perfect for those who love simple and natural flavors but do not want to give up the pleasure of good cuisine, it will win everyone over at the first taste with its genuine delicacy. Ingredients 250 g of fresh Nobili ricotta 300 g of fresh spinach 2 eggs 50 g of grated Parmigiano Reggiano 1 clove of garlic 1 tablespoon of extra virgin olive oil Salt to taste Black pepper to taste Nutmeg to taste Butter and breadcrumbs for the mold Preparation Preparation of the spinach: Wash the spinach thoroughly and wilt them in a pan with a tablespoon of extra virgin olive oil and a whole clove of garlic. Cook for a few minutes until tender, then remove the garlic and let cool. Once cooled, squeeze them slightly to remove excess water and chop coarsely. Preparation of the mixture: In a large bowl, mix the ricotta with the eggs, Parmigiano Reggiano, a pinch of salt, black pepper, and a dash of nutmeg. Add the chopped spinach and blend all the ingredients well until you obtain a homogeneous mixture. Preparation of the mold: Butter a baking mold (you can use a loaf pan) and sprinkle it with breadcrumbs, which will help create a golden crust during baking. Cooking the flan: Pour the ricotta and spinach mixture into the prepared mold and level the surface with a spatula. Bake in a preheated oven at 180\u00b0C for about 30-35 minutes, or until the flan is golden on the surface and well cooked inside. Serving: Let the flan cool slightly before unmolding. Serve it warm or at room temperature, accompanied by a fresh salad or with crunchy bread. Perfect as a light main course or as an appetizer at an elegant buffet. With a few simple ingredients and a process accessible to everyone, you will bring to the table a balanced, flavorful dish perfect for any occasion! Enjoy your meal<\/p>\n","protected":false},"author":2,"featured_media":14812,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,461,467,451,452],"tags":[512,456],"class_list":["post-14811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-functional","category-gourmet","category-news","category-tradizionale","tag-caseificio-nobili","tag-ricotta"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14811"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14811\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14812"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}