Spinaci alla Nizzarda: il Segreto dello Chef per uno Sformato Cremoso e Filante!

#Spinach #Flask #EasyRecipe #ChefStefanoBarbato #ItalianCuisine #healthyfood Above all, they're delicious, even cold. Looking for an original way to cook spinach? In this video, I'll show you how to make Spinach Niçoise Flask, a classic recipe revisited with my own twist: fresh cream and smoked scamorza for a creamy texture and incredible flavor! I'll also reveal the secret to keeping spinach from getting watery and getting a crispy crust on the outside and a soft center on the inside. Main Ingredients Fresh spinach: 1 kg (washed and drained well) Eggs: 4 medium (whole) Fresh cream: 40 ml (unsweetened whipping cream) Scamorza or Provola: about 3-4 thick slices (sweet or smoked, diced) Parmigiano Reggiano: 30-40 g (grated) Breadcrumbs: 3-4 tablespoons (enough to bind and for the pan) Aromas and Seasonings Fresh spring onions: 2 or 3 (Tropea Red Onion is ideal, using the green part too) Garlic: 1 clove (finely chopped) Butter: 30 g (in flakes for the surface) Nutmeg: a generous grating Extra virgin olive oil: enough for the sauté and to grease the baking dish Salt and pepper: to taste The "Chef's Touch" (Optional) Raisins: A handful to add to the sauté for a surprising sweet-savory contrast. Ricotta: If you prefer an even softer version, you can add a little ricotta, broken down, to the mixture. A quick cooking tip: Bake at maximum power (preheated oven) in the center rack for about 25 minutes, then let the flan rest for at least 10-15 minutes before serving, so the eggs will set perfectly! 00:00 Presentation and trick of the Sceffo 00:22 The necessary ingredients 01:52 Chopping the spring onions and garlic 03:07 How to make a perfect soffritto 03:55 Cooking the spinach and the secret of the water 04:19 Preparing the mixture: eggs and cream 05:36 Smoked scamorza: the gourmet touch 07:07 Final cooking stage in the pan 08:21 Combining the ingredients in the pan 09:19 Preparing the pan (oil and breadcrumbs) 10:24 Assembly and butter flakes 11:35 Oven cooking times and methods 11:57 The irresistible aroma and resting time 12:50 Tasting the Sceffo: look at that structure! 2:38 PM My books and final greetings #Spinach #Flask #EasyRecipe #ChefStefanoBarbato #Nizza-Style Spinach #ItalianCuisine To buy my friend Giuseppe's olive oil, click here—you won't regret it. https://www.terradeigiganti.it/ Subscribe to Chef Stefano Barbato's channel on WhatsApp to stay updated on all the new video recipes: https://whatsapp.com/channel/0029Vb6M... Enter the world of Chef Stefano Barbato 👨‍🍳 Discover all my recipes and kitchen secrets on my official website: 👉 La Cucina per Tutti - Website Support the Channel & Merchandising 🎁 Become a Subscriber: Join our community for exclusive content and to support my work! 🔗 Subscribe here My Personalized Apron: Want to cook like a pro? Buy the apron with my logo and your name! 🔗 Buy the Apron Stay in touch with me 📱 ❤ NEW VIDEOS EVERY WEEK! Don't forget to subscribe and activate the bell 🔔 so you never miss a recipe. 🔴 SUBSCRIBE TO THE CHANNEL:    / chefstefanobarbato   📸 INSTAGRAM:   / chef_stefano_barbato   🔵 FACEBOOK:   / chefstefanobarbato   👥 FB PROFILE:   / st.barbato   🐦 TWITTER/X:   / barbatostefano   🌐 WEBSITE: http://www.chefstefanobarbato.com/ Credits & Music 🎶 All my videos are accompanied by the wonderful 432 Hz music of Gerardo Capaldo. Discover his music here: 🔗    / @gerrybozzio