Spinacine with cauliflower cream and mini savory pie

Name: Spinacine with cauliflower cream and mini savory pie
Total time: 30 min
Yield: 1
Ingredients: 1 AIA Spinacina; 100 g of cauliflower; 2 tablespoons of grated Parmigiano Reggiano; 1 egg; 50 g of red pepper; 50 g of zucchini; Extra virgin olive oil; Salt; Pepper; 1 kiwi; 2 oranges

Here's how to prepare a tasty lunch box based on AIA Spinacine and mini vegetable savory pie!

1 AIA Spinacina

100 g of cauliflower

2 tablespoons of grated Parmigiano Reggiano

1 egg

50 g of red pepper

50 g of zucchini

Extra virgin olive oil

Salt

Pepper

1 kiwi

2 oranges

Description

If you would never give up bringing your lunch box to the office for lunch break, but often ideas for a different dish are scarce, we have what you need! We want to propose a colorful lunch box, tasty and really complete based on Spinacine with cauliflower cream, mini vegetable savory pie, kiwi, red orange juice!

In this preparation, the crunchiness of the AIA Spinacina meets the softness of the cauliflower sauce and is accompanied by a delicious savory pie.

Preparing this lunch box is really easy: here is the complete recipe!

Spinacine with cauliflower cream and mini savory pie
The perfect lunch box for your Monday lunch break!
Posted by AIA's ideas on Saturday, November 18, 2017

Spinacine

Procedure

Cook the AIA SpinacinaA in the oven or in a pan. In the meantime, cut the cauliflower into pieces and blanch it in boiling salted water. Once cooked, transfer the cauliflower to the blender and add salt, pepper and a tablespoon of grated Parmigiano Reggiano, add the oil in a thin stream and blend until you get a velvety cream.

Cover a small ramekin with the pastry and inside pour the mixture obtained by combining the diced vegetables with the beaten egg, salt, pepper and a sprinkle of grated cheese. Bake the savory pie at 180°C for 20/25 minutes. Peel the kiwi and slice it. Squeeze the oranges and filter the juice.

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