Spinach and ricotta soufflés with anchovy sauce

Tags: spinach, ricotta, souffle, anchovy, starter
Created: 2011/03/14
. Serves 8 as a starter. 12 steps
900g spinach leaves Wash thoroughly, and remove any thick stalks. Cook in a large pan over medium heat 4–5 minutes or until collapsed, stirring half way through. Drain thoroughly, pressing firmly with a saucer to extract all liquid. Chop fairly fine. beat spoon mix into ramekins, sprinkle with extra parmesan. Bake in moderately hot oven, on a preheated baking sheet, 25–30 minutes or until well risen and slightly browned
50g butter   cook together
50g plain flour
275ml milk   add gradually, stirring over heat, to make a smooth glossy sauce; then cook over very low heat 5 minutes more
50g ricotta
cayenne pepper
salt and pepper
4 egg yolks
4 egg whites beat until stiff   mix in 1 tablespoon of whites, then fold in the remainder
butter butter 8 ramekins, and dust with some of the parmesan ramekins
a little parmesan grate
200ml creme fraiche   bring to a simmer, cook gently 5 minutes
1 tablespoon anchovy essence   stir in
cayenne pepper
lemon juice