Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS

and CaSSeroleS

SMALL PASTA AND

SPINACH CASSEROLES

INGREDIENTS

Oil for the ramekins

14 oz. spinach leaves

1 onion

1 garlic clove

1 tbsp. butter

1 tbsp. olive oil

Salt and black pepper

Pinch of nutmeg

2 oz. gouda cheese

3 tbsp. Parmesan

4 eggs

¾ cup cream

3 oz. cooked spaghetti

In Addition

Parchment paper

Aluminum foil

SETTINGS

Spinach

STEAM, 210°– 212ºF

3 - 4 minutes

Perforated + Baking Pan (Level 3 + 1)

Casseroles

STEAM, 210°– 212ºF

35 - 30 minutes

Perforated Pan +

4 Ramekins, (Level 2)

Grease four small ramekins or custard cups with a little oil. Cover the base of the ramekins

with parchment paper.

Wash the spinach and place in the perforated pan. Steam as indicated.

Then squeeze out excess moisture from the spinach.

Finely chop the onion and garlic. Sweat the onion and garlic in butter and oil until translu-

cent. Add the spinach and season with salt, pepper and nutmeg. Allow the spinach to cool.

Grate the cheese. Whisk the eggs and cream in a bowl. Mix the cooked spaghetti

and grated cheese and season with salt and pepper.

Add the spinach to the egg mixture. Place in the ramekins and cover completely

with foil. Place in the perforated pan and cook as indicated.

Remove the ramekins and allow to cool a little. Loosen the baked food from the

sides of the ramekins with a knife and turn out onto plates.

Serves 4