Fluffy Spinach Bites W/Fonduta Sauce

By zboni

Ingredients

• Fonduta Sauce:
• 4 Tbsp. (2 oz) unsalted butter
• 1 lb. baby spinach (about 12 cups)
• 1-1/4 cups diced (1/2”) parsnips (8 oz.)
• 1 cup heavy cream
• 4 large eggs
• 1 tsp. granulated sugar
• pinch of fine sea salt
• 1/4 tsp. freshly ground black pepper
• 1 Tbsp. gelatin
• 1/2 cup freshly grated parmesan
• 1 Tbsp. all purpose flour
• 1 Tbsp. EVOO
• 1/2 to 3/4 cup whole milk
• 2 cups grated fontina (5 oz)
• 1/3 cup freshly grated parmesan
• fine sea salt
• cayenne pepper
• wedge of parmesan for shaving
• fleur de sel

Details

Servings 16

Preparation

Step 1

(Hints: If making soufflé bites to pass as an appetizer, sprinkle the top of the soufflé with ¼ to ½ cup freshly grated parmesan cheese before broiling.
Using cold milk, not heated, for the fonduta sauce will prevent lumps from forming. I would cut down on the Fonduta ingredients because it made much more than needed.
The spinach bites can be made ahead and then warmed through before serving, but it is best to make the sauce just before serving. Any extra bites can be refrigerated up to 3 days.


Position a rack in the center of the oven and preheat the oven to 300ºF. Line an 8” square baking pan with aluminum foil, leaving an overhang on two opposite sides and making certain to get into the corners. Lightly coat the aluminum foil with butter. Set out a fine mesh strainer.

Melt the remaining butter in a large sauté pan over medium heat. Add about 1/3 of the spinach to the pan and move it around with a wooden spoon or tongs, until it begins to wilt. Gradually add the remaining spinach, stirring constantly, until all the spinach is wilted, 2-3 minutes. Remove from the heat and spread the spinach on a rimmed baking sheet to cool.

Once it is cool, wring out the excess liquid from the spinach by hand or in a clean kitchen towel. Set aside.

Meanwhile, set a steamer basket in a pot over simmering water. Place the parsnips in the basket, cover and steam for 6-7 minutes or until completely tender when pierced with a knife. Remove from the heat.

Combine the parsnips, cream, and spinach in a blender and blend well, about 1 minute. Add the eggs, sugar, salt, pepper, gelatin and parmesan, and blend until completely smooth and aerated, about 2 minutes.

Strain the mixture into the baking pan (straining will eliminate air bubbles). Place in the oven and bake for 30-35 minutes, until puffed; the center should be firm to the touch. Let cool to room temperature, then cover with plastic wrap and refrigerate to chill completely, or for up to a day.

When ready to serve, set an oven rack in the upper third of the oven and preheat the oven to 350ºF. Lightly oil a 9 x 13” baking dish or casserole or ovenproof platter that will hold the spinach cubes in 1 layer.

Carefully lift the foil and remove the spinach lock from the pan. Remove and discard the foil, and place the spinach block on a cutting surface. Trim the edges (they make a great snack). Cut the block into 1” cubes. Place them in the baking dish, right side up, and bake for 10 minutes or until warmed through.

Meanwhile, for the Fonduta sauce, whisk together the flour, olive oil, and ½ cup of milk in a medium microwave-safe bowl. Add the cheeses and whisk again. Microwave for 2 minutes. Remove and whisk vigorously until smooth. Place back in the microwave for 1 to 2 minutes, or until the cheese has melted. If the sauce is too thick, whisk in additional milk. Season to taste with salt & cayenne pepper.

Spread 1 to 2 tablespoons of fonduta sauce on each serving plate and arrange the bites over the sauce. Grate pieces of parmesan cheese from the wedge onto the bites. Sprinkle with fleur de s