Spinach Balls with Mustard-Sabayon Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 tablespoon(s) white wine vinegar |
2 tablespoon(s) dry mustard |
1/3 cup(s) sauvignon blanc |
1 egg |
3 tablespoon(s) dijon mustard |
1 teaspoon(s) sugar |
kosher salt |
ground black pepper |
20 ounce(s) fresh spinach leaves (3 large bags) |
2 cup(s) herb stuffing mix |
2 shallots minced |
4 green onions minced |
1/4 cup(s) parmigiano-reggiano finely grated |
pinch ground nutmeg |
6 tablespoon(s) unsalted butter |
2 small eggs, beaten |
Directions:
1. To make the sauce: Stir together the vinegar and dry mustard to form a paste. Let sit at room temperature for 1 hour. Whisk together the wine, egg, Dijon mustard, and sugar in a small nonreactive saucepan. Add the dry mustard mixture and heat over low heat, whisking continuously, for 4 to 5 minutes, until the mixture has the consistency of custard. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours and up to 24 hours for the flavors to soften.
2. To make the spinach balls: Preheat the oven to 350°. Coat a baking sheet with olive oil. Rinse the spinach and drain in a colander. (Leave a bit of water clinging to the leaves.) Heat a wide saucepan with high sides over medium-high heat, add the spinach in small batches, and cook, stirring, for 2 to 3 minutes, until wilted. Transfer to a colander to drain and then rinse under cold water to stop the cooking process. Repeat until all of the spinach is cooked. Squeeze the spinach between your hands to eliminate any liquid, and chop into a fine mixture. Put in a bowl. Crush the herb stuffing mix in a food processor until fine. Add to the spinach. Add the shallots, onions, Parmigiano, and nutmeg and stir to mix well. Add the unsalted butter and eggs and stir to completely incorporate. Shape into walnut-sized balls, about 1 tablespoon each, and place on the prepared baking sheet. Bake for 12 to 15 minutes, until firm. Serve warm with the mustard sauce at room temperature for dipping.
|
|