Bon Appetite

with
Gael Arthur

 If you choose your hotel well, you can eat well enough to make a great start on the day, full of energy to find the best place in town for Rijsttafel.

A TASTE OF TUSCANY

Tuscan cooking is touted as simple hearty fare, using basic ingredients.
  It certainly qualifies as hearty, and if you happen to forget that
pasta is just one of the courses preceding the main course, you could be
in big trouble.  Especially if you want to enjoy the cheese and dessert
courses that follow the substantial main course.  From Castello di
Nippozzano, here is a little side dish that does justice to a rack or
roast of lamb (served with the Frescobaldi Montesodi, or, if you are
saving your shekels for the trip, the Nippozzano Riserva).

Spinach Flan (Courtesy of Tiziana Frescobaldi, Castello di Nippozzano)

10 ounces (280g) fresh spinach, finely chopped (food processor is easiest)
2 cups (500 g) ricotta cheese
1 large onion, finely chopped
1 bouillon cube
2T (30 mL) olive oil
1/4 tsp (2 mL) grated nutmeg
4 T. (60 g) grated parmeggiano reggiano cheese
3 eggs, separated
Salt and pepper to taste

Preheat oven to 375ºF.
Sauté chopped onion together with crumbled bouillon cube in olive oil
until onion is soft and translucent.  Set aside to cool.
In a large bowl, combine chopped spinach, ricotta cheese, parmesan
cheese and nutmeg.  Add cooled onions, then add egg yolks, one at a
time, mixing evenly after each addition.
Beat egg whites until stiff peaks form.  Gently fold them into the
spinach mixture, not mixing them in completely.
Pour into a buttered casserole or soufflé dish and bake for 45 minutes
to an hour.