Appetizers in jars
Starter
ready in: 65' mins
difficulty:

PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
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
PREPARATION
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
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