Let’s start with the Starter!
For 4 people you’ll need:
For the Pudding
· 200 g of Spinach, already cooked and squeezed to remove the water
· 220 g of single cream
· 2 eggs
· 1 egg yoke
· Salt and pepper to taste
For the potatoes
· 4 medium size potatoes
· 1 teaspoon of curcuma
· Vegetable oil for frying
· Salt to taste
For the fondue
70 g of Gorgonzola
100g of single cream
How to make it
Chop the spinach until they form a paste and put them into a mixing bowl. Add the eggs, the cream, salt and pepper and amalgamate. Butter the pudding shapes or the cupcake ones and pour the mix inside, until teh shape is full.
Bake them at 140°C for 40 to 50 minutes in a bain-marie
For the potatoes:
Peel and thin slice the potatoes and them chop them a la julienne. Leave them in a bowl with water for about 30 minutes. Change the water and pour the curcuma over and leave it for at least 15 minutes to soak. Start heating the frying oil while you drain and dry the potatoes. Fry the potatoes in abundant oil.
Just 10 minutes before serving, start making the fondue by mixing the Gorgonzola and the cream into a small pot and leave it to simmer.
Serve it like in the picture. You can also add a fresh leaf of Spinach and a sprinkle of curcuma.
