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    Ruth Rogers' Sformato di spinaci e porcini (Baked spinach and porcini)

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    Ruth Rogers' Sformato di spinaci e porcini (Baked spinach and porcini)

    Ruth Rogers is a chef at and co-founder of the River Café. 

    • Gluten Free
    • Preparation time: 15 minutes, plus soaking
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes, plus soaking

    Serves: 6


    900g spinach, tough stalks discarded

    20g dried porcini, soaked in hot water for 20 minutes

    3 tbsp olive oil

    1 garlic clove, crushed

    2 eggs

    200ml double cream

    30g grated parmesan


    1. Preheat the oven to 200˚C, gas mark 6. Blanch the spinach in boiling, salted water for 3 minutes. Drain, squeeze out the excess water and roughly chop.

    2. Drain the porcini, reserving the liquid, and roughly chop. Heat the oil in a heavy-based frying pan; add the garlic. Soften for 2 minutes, then add the porcini. Fry gently for 10 minutes, adding a little of the soaking liquid as necessary to keep it moist.

    3. Beat the eggs, cream and cheese together. Season, stir in the porcini and spinach and pour into a baking dish not less than 4cm deep. Bake for 30 minutes, until golden.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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