Potato, Spinach and Parsley Timbale
Traditionally Timbale is a dish of finely minced meat, or fish in a rich sauce, cooked in a drum like mould lined with potato or pastry. This is however, a vegetarian dish and has only the potatoes in common with it's older sibling. This is also what I go for on our meatless Wednesdays, although you should not stay away from it if having meat for dinner as it agrees with it very well, especially with the chicken breast fillets.
600g baking potatoes
500g spinach leaves
1 finely chopped onion
2 bunches parsley
4 eggs -room temperature
100g grated Parmesan or Pecorino cheese
100ml double cream - room temperature
3 tbsp soft butter
pepper, salt, nutmeg,1 tbsp olive oil
Preheat the oven to 175C/350F/ gas mark 4
Grease a round 22-24 cm baking dish with butter.
Cook the potatoes in their skins for about 20 minutes in boiling water. Sauté the onion in olive oil then add the washed and cleaned spinach, cook for couple of minutes and pour off the water.
Peel and mash the potatoes while still hot.Wash the parsley and pluck the leaves, purée it together with spinach, season with salt, pepper and nutmeg (optional).
Whisk the eggs and cream together and stir into the mashed potatoes, add the spinach purée, half of the cheese, and season again if necessary.
Pour the mixture into prepared mould, sprinkle with the remaining cheese and dot the top with butter.
Bake for about 25 minutes, or until golden brown and set.
It's equally good to eat warm or cold.