Ingredients

• 450 g spinach
• 450 g milk
• 120 g potatoes
• 80 g horseradish
• 70 g Parmigiano Reggiano Dop
• 30 g butter
• 30 g flour
• 4 pcs eggs
• cornstarch
• bread crumbs
• peanut oil
• salt

For the spinach flan recipe, whisk the egg whites until stiff. Clean the spinach and cook in boiling salted water for 3 minutes; cool them and squeeze them, obtaining a mass of about 350 g; frullateli. Melt the butter in a saucepan and mix in the flour; remove from heat and add 200 g of milk; brought back to the flame, season with salt and stir until the sauce coagulates. Mix the egg yolks with the sauce, add the spinach smoothies, the grated Parmesan, a pinch of salt; finally, gently, incorporate the egg whites. Grease 8 baking molds sprinkle with a bit of breadcrumbs and fill them with the spinach mixture. Place them in a baking dish filled with water, so that they are immersed up to half height; bake at 150 ° C for 40 minutes. Peel the horseradish, grate it and cook it with 250 g of milk for 4-5 minutes. Melt 5 g of corn starch in 10 g of water and add it to horseradish; add salt and stir, continue cooking for 1-2 minutes, then strain the sauce. Peel the potatoes, cut them into thin slices and fry them in abundant oil
of peanut for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.

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