Spinach and turkey gratin
This spinach and turkey gratin works for both lunch and dinner. When I make it for lunch, I usually serve it with fish as a main course, like anchovies or sardines, which I love. For dinner, I consider it a complete meal: with some fruit and yogurt, it's ready!
Ingredients · Servings 4
- 2 tablespoons of extra virgin olive oil
- ½ clove of garlic
- 600g of spinach
- 2 thick slices of turkey cold cuts
- A pinch of salt
- 50g of flour
- 350 g of milk
- 50g of roasted hazelnuts
- 100g of cheese for gratinating
Method
- Preheat the oven's broiler.
- Put the extra virgin olive oil in a frying pan. When it's hot, add the half garlic clove. Remove it when it's fried.
- Put the chopped spinach in the pan, add a little salt, cover with a lid and let it reduce for a few minutes.
- Add the chopped turkey.
- Add the flour and stir well.
- Pour in the warm milk and, while stirring, let the mixture thicken: it should resemble a light béchamel sauce.
- Taste for salt, and adjust if necessary. Add the chopped hazelnuts and mix.
- Pour the contents of the pan into the baking dishes you'll be using for gratinating. Top with cheese and broil until golden brown. Serve immediately, being careful not to burn yourself.
