Ingredients
400 g fresh spinach
100 g ricotta
4 slices of country bread
6 nuts
50g mascarpone
2 cloves garlic
1 c. to s parsley
30g parmesan
20g butter
Preparation
1 Preheat oven to 190 ° C (gas mark 6/7) 2 Wash spinach leaves after removing all the leaves, branch centrale.3 Peel and wash the ail.4 Put the spinach in a pan water to the fire. Cover the pan and then cook spinach after adding salt and some garlic (without adding fat) .5 Make a mixture of ricotta and nutmeg that you then add to épinards.6 in a dish baking, place a layer of spinach before adding mascarpone table. 7 Then add salt and pepper and parmesan cover. Repeat this circuit ending with a layer of spinach au-dessus.8 Prepare your crumble 9 For this, a toaster, skip the bread. Then rub with a clove of garlic then épluché.10 Spread the bread in a blender and add the parsley and nuts again garlic. Mixez.11 After adding salt and pepper, stir in the butter with your fingers and then, mix with main.12 Post your crumble on the spinach layer and bake 20 min.
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