Appetizers in jars

40g flour

40g butter

300ml milk

2 egg yolks

300g baby spinach

1 tomato

10g pine nuts

50g grated Emmentaler cheese

2 cleaned squids

100g boiled chickpeas

100ml vegetable broth

1/4 clove of garlic

1 sprig of rosemary

extra virgin olive oil

salt

1. Melt the butter in the saucepan, add the flour and mix. Pour the milk in, add a little salt and bring the sauce to a boil for 7-8 mins. Add the Emmentaler cheese, let it cool, mix it with the egg yolks and chopped spinach. Pour into 4 jars and seal them.

2. Rinse the squids, dry and cut them into small pieces. Fry the garlic in the pan with oil and rosemary until softened, then remove it. Add the chickpeas and stir for a few mins, then blend with the broth. Split into 4 other jars and complete with squid and tomato. 3. Place the jars into 2 pots, pour water in up to 2/3 of the pots height, bring to a boil and let it simmer over a low heat for 20 mins. Let it cool and garnish the Emmentaler cheese jars with fresh baby spinach and toasted pine nuts before serving.

Recipe of Sale&Pepe