CookEat Recipe
Spinach Ring with Veal and Mushrooms
A smooth spinach ring with eggs, Parmesan, cinnamon and raisins, gently cooked in a water bath and filled with a delicate veal and mushroom stew.
Method
Steps
Step 1
Gather the ingredients: 1 kg fresh spinach, washed well; 65 g butter: 30 g for the spinach mixture, 10 g for the white sauce, 5 g for the mould and 20 g for the stew; 100 ml milk; 2 g plain flour, weighed, for the small white-sauce batch; 3 eggs; 40 g grated Parmesan; 30 g seedless raisins; A small pinch ground cinnamon; Salt and black pepper; 300 g lean veal, cut into small cubes; 10 g dried edible mushrooms; About 250 ml ready-to-use broth, plus a little more if needed; Water for washing, soaking and the water bath.
Step 2
Wash the spinach thoroughly in several changes of cool water. Put the wet leaves in a large pot with only the water clinging to them, or a small splash if needed, and cook until wilted. Drain, press out excess liquid and work through a fine sieve to make a smooth green puree. Keep all the sieved spinach; the drained weight varies.
Step 3
Make the small white-sauce batch by melting 10 g butter with the weighed 2 g flour. Stir over gentle heat until the flour just begins to turn hazelnut coloured, then add the 100 ml milk gradually. Cook while stirring for about 5–8 minutes until smooth and lightly creamy. Use this whole small batch in the spinach mixture.
Step 4
Mix the spinach puree with 30 g softened butter, salt, pepper, a small pinch cinnamon, the white sauce and Parmesan. Let cool until no longer hot, then stir in the three beaten eggs and seedless raisins. Use seedless raisins, or remove every seed if using larger seeded dried grapes.
Step 5
Heat the oven to 160°C. Butter a smooth ring mould of about 1¼ litres with the separate 5 g butter. Fill with the spinach mixture and set in a deep roasting pan. Add hot water halfway up the mould sides. Bake for about 40–55 minutes until set and at least 74°C at the centre. Rest briefly, turn out while still hot onto a warm serving dish and keep warm.
Step 6
Make the stew while the ring cooks. Soak the dried mushrooms in hot water for about 20 minutes, then drain, rinse off grit and cut into small pieces. Melt the separate 20 g butter in a saucepan and cook the veal gently for a few minutes without a dark crust. Season, add the broth and simmer, covered, for about 40–60 minutes until tender and at least 74°C. Add the soaked mushrooms for at least the final 15 minutes, or longer if their package directs. Reduce the liquid to a light coating sauce. Spoon the hot stew into the centre of the hot spinach ring and serve at once.
Step 7
Seedless dried currants may replace the raisins in the same quantity. For a chicken-giblet filling, replace the veal with 100 g professionally cleaned chicken gizzard, 100 g chicken hearts and 100 g chicken liver. Trim the hearts, check the gizzard lining has been removed, and cut all into small pieces. Cook the gizzard first in the stew butter and broth for about 30 minutes, add the hearts and continue for 20–30 minutes, then add the liver for the last 8–10 minutes. Add the soaked mushroom pieces for at least the last 15 minutes. Cook every part to at least 74°C and until the gizzard is tender, adding broth as needed. Fill the ring with the hot stew.
Step 8
For the sweetbread version, use 300 g professionally cleaned veal sweetbreads. Blanch in gently boiling water for about 5 minutes, drain and cool briefly in clean cold water. Remove the outer membrane, tough tubes and any fat. Press lightly in the refrigerator for about 1 hour, then cut into small pieces. Cook in the same stew butter and broth for about 20–30 minutes, adding the soaked mushrooms for at least the last 15 minutes, until the sweetbreads are tender and at least 74°C throughout. Add about 1½ hours preparation to the main timing.
Step 9
For a mixed filling, use 100 g veal, 100 g sweetbreads prepared as above and 100 g prepared chicken giblets: about 40 g gizzard, 40 g heart and 20 g liver. Begin the gizzard in the butter and broth for about 30 minutes, then add the veal and hearts for another 30–40 minutes. Add the prepared sweetbreads for the last 20 minutes, mushrooms for at least the last 15 minutes and liver for the last 8–10 minutes. Extend as needed until all the meat is tender and at least 74°C. The hot mixed stew replaces the main veal stew in the ring centre.
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