Spinach Timbales with Fonduta Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
Main Ingredient


 Italian fontina cheese1 Pound, cubed
 Milk/Half and half1 Cup (16 tbs)
For spinach timbales
 Breadcrumbs1 Cup (16 tbs)
 Fresh spinach7 1⁄2 Bunch (750 gm), stemmed (6 Large Bunches)
 Shallots/1 small onion1 Large, minced
 Whipping cream1 Cup (16 tbs)
 Italian fontina cheese1 1⁄2 Ounce, diced
 Fresh lemon juice2 Tablespoon
 Salt3⁄4 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Freshly grated nutmeg1⁄4 Teaspoon
 Egg yolks4
 Butter3 Tablespoon
 Freshly ground white pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4200 Calories from Fat 2914

% Daily Value*

Total Fat 329 g505.5%

Saturated Fat 191.8 g958.8%

Trans Fat 0 g

Cholesterol 3035.5 mg

Sodium 6935.9 mg289%

Total Carbohydrates 96 g32.1%

Dietary Fiber 18.6 g74.5%

Sugars 41.7 g

Protein 208 g415.8%

Vitamin A 1576.8% Vitamin C 378.5%

Calcium 419.8% Iron 173.6%

*Based on a 2000 Calorie diet


Combine Fontina with milk in medium bowl.
Cover and refrigerate overnight.
For timbales: Preheat oven to 325°F.
Generously butter two 6-cup muffin pans and sprinkle with breadcrumbs.
Wash spinach thoroughly and shake off excess water.
Melt 2 tablespoons butter in large heavy skillet over medium-high heat.
Gradually add spinach, turning frequently, then cover and cook, stirring occasionally, until spinach is completely wilted, about 5 minutes.
Transfer to colander and drain well; let cool.
Squeeze dry by twisting in towel.
Chop spinach finely and set aside.
Melt 1 tablespoon butter in same skillet.
Add shallot, cover and cook over low heat, stirring occasionally, until translucent, about 7 minutes.
Return spinach to skillet.
Stir in cream a little at a time until absorbed.
Transfer mixture to large bowl, stir in 1 1/2 ounces diced Fontina cheese and cool.
Mix in eggs, 3 egg yolks, lemon juice, salt, pepper and nutmeg.
Spoon mixture evenly into prepared muffin pan.
Cover pan with buttered waxed paper.
Set in larger pan.
Add enough hot water to larger pan to come about 3/4 up side of muffin pan.
Bake until timbales are puffed and tester inserted in center comes out clean, about 25 minutes.
Remove timbales from oven and keep warm in water bath.
Whisk remaining egg yolks in medium saucepan over low heat (or in top of double boiler set over simmering water), beating constantly until thickened.
Add Fontina-milk mixture and whisk until well blended.
Blend in butter 1 tablespoon at a time.
Season fonduta with pepper.
Remove from heat.
Just before serving, run sharp thin knife around each timbale, invert onto serving platter and spoon fonduta over.
Timbales can be prepared 2 days ahead, covered and refrigerated.
Bring to room temperature before baking.