Vegetable casserole – Timballo verde

Ingredients for 4 servings:

• 600 g potatoes, floury
• 500 g fresh leaf spinach
• 2 bunch parsley, flat
• 100 g Parmesan, freshly grated
• 4 eggs
• 4 tbsp cream
• 3 tbsp butter
• nutmeg
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Recipe from Lombardy

Wash the potatoes and boil them in salted water until soft. Drain, peel them while still hot, and press them through a potato ricer. Whisk the eggs with the cream and stir them into the potatoes. Trim and wash the spinach and blanch it in boiling water for 2 minutes. Drain well. Pick the parsley leaves and puree them with the spinach. Season with salt, pepper, and nutmeg. Mix the spinach puree with about 3/4 of the Parmesan cheese and season again. Preheat the oven to 175°C. Grease an ovenproof dish with 1 tablespoon of butter, pour in the potato and spinach mixture, and place in the oven for 20 minutes. Sprinkle with the remaining Parmesan cheese and scatter the butter flakes on top, and bake until crispy. Serve hot.