This spinach and leek flan is a tasty but delicate starter served with a gorgonzola and grana padana cheese sauce.

Ingredients:

• 500g spinach
• 1 leek
• olive oli
• 100g grana padano (grated)
• nutmeg
• 4 eggs
• salt and pepper
• 50g butter

For roux sauce:

• 50 g flour
• 500 ml milk
• 50 g butter

For cheese sauce:

• 1 liter of single cream
• 100 g gorgonzola
• 50 g grana

Preparation:

1. Fry the chopped leek in the olive oil, add the chopped spinach and cook for 5 minutes.
2. Put all in a mixer and mix until smooth.
3. In a bowl, mix the eggs, grana, nutmeg and vegetable mix.
4. Prepare a roux sauce by mixing together on a slow heat the butter, flour and milk.
5. Add to the egg mixture.
6. Pour into the greased individual flan cases or a rectangle cake tin.
7. Cook at 180°C for about 1 hour in a tray of water (bain-marie).
8. Leave to cool slightly before slicing.
9. Make a cheese sauce by melting the gorgonzola and grana in the cream over a gentle heat.
10. Serve the flan with the cheese sauce poured over the top.