Ingredients
- 250ml milk
- half an onion
- bay leaf
- pepper corns
- 120g pasta (e.g. penne)
- 250g washed spinach and chopped
- 4 eggs, separated into yolks and whites
- 70g mature cheddar, grated
- 50g butter
- 2-3 tablespoon of plain flour
Preparation
- Heat the milk with bay leak, and onion, pepper corns. Once it boils, turn it off and let it infusion.
- Cook the pasta until al dente in salted water.
- Put the spinach in a covered pan and heat until wilted. Chop the spinach and remove any excess water.
- In a pan, melt the butter and add the flour to make a roux. After 1-2 minutes add a third of the strained milk infusion and whisk into the roux. Remove from the heat, keep adding the milk, add the cheese, egg yolks and the spinach and the pasta. Whisk the egg whites to be stiff and fold in the whites.
- Heat over fan 170 degrees fan. Put the mix into a greased oven-proof dish and place in over for 25-30mins.
- Do not open the oven while it’s cooking.
Notes
See cooking book River Cottage Veg – Hugh Fearnley-Whittingdale.
