{"id":2037,"date":"2018-07-16T17:19:22","date_gmt":"2018-07-16T15:19:22","guid":{"rendered":"http:\/\/www.rifugiosalvin.it\/?p=2037"},"modified":"2018-07-16T17:31:57","modified_gmt":"2018-07-16T15:31:57","slug":"spinach-and-leek-flan","status":"publish","type":"post","link":"https:\/\/www.rifugiosalvin.it\/en\/2018\/07\/16\/spinach-and-leek-flan\/","title":{"rendered":"Spinach and Leek Flan"},"content":{"rendered":"<p>This spinach and leek flan is a tasty but delicate starter served with a gorgonzola and grana padana cheese sauce.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500g spinach<\/li>\n<li>1 leek<\/li>\n<li>olive oli<\/li>\n<li>100g grana padano (grated)<\/li>\n<li>nutmeg<\/li>\n<li>4 eggs<\/li>\n<li>salt and pepper<\/li>\n<li>50g butter<\/li>\n<\/ul>\n<p><strong>For roux sauce:<\/strong><\/p>\n<ul>\n<li>50 g flour<\/li>\n<li>500 ml milk<\/li>\n<li>50 g butter<\/li>\n<\/ul>\n<p><strong>For cheese sauce:<\/strong><\/p>\n<ul>\n<li>1 liter of single cream<\/li>\n<li>100 g gorgonzola<\/li>\n<li>50 g grana<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<ol>\n<li>Fry the chopped leek in the olive oil, add the chopped spinach and cook for 5 minutes.<\/li>\n<li>Put all in a mixer and mix until smooth.<\/li>\n<li>In a bowl, mix the eggs, grana, nutmeg and vegetable mix.<\/li>\n<li>Prepare a roux sauce by mixing together on a slow heat the butter, flour and milk.<\/li>\n<li>Add to the egg mixture.<\/li>\n<li>Pour into the greased individual flan cases or a rectangle cake tin.<\/li>\n<li>Cook at 180\u00b0C for about 1 hour in a tray of water (bain-marie).<\/li>\n<li>Leave to cool slightly before slicing.<\/li>\n<li>Make a cheese sauce by melting the gorgonzola and grana in the cream over a gentle heat.<\/li>\n<li>Serve the flan with the cheese sauce poured over the top.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This spinach and leek flan is a tasty but delicate starter served with a gorgonzola and grana padana cheese sauce. Ingredients: 500g spinach 1 leek olive<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":334,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/posts\/2037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/comments?post=2037"}],"version-history":[{"count":3,"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/posts\/2037\/revisions"}],"predecessor-version":[{"id":2040,"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/posts\/2037\/revisions\/2040"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/media\/334"}],"wp:attachment":[{"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/media?parent=2037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/categories?post=2037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rifugiosalvin.it\/en\/wp-json\/wp\/v2\/tags?post=2037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}