At home, we eat little meat, especially my husband who loves vegetables, so I always have to try to vary and with a bit of imagination create different dishes. Today I propose this delicious recipe that I prepared for the whole family spinach and speck medallions – a really tasty main course that everyone enjoyed, flavorful and delicious medallions that are very good with the addition of melted provola and crispy speck.
It is a simple, quick, and light recipe for baking, but very complete and appetizing to also give to the children.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Spinach and Speck Medallions
- 14 oz frozen or fresh spinach
- 1 clove Garlic
- 1 medium egg
- 4 tbsps Grated Grana Padano
- 4 tbsps Breadcrumbs
- to taste Olive oil
- to taste Salt
- 3 slices Speck
- 6 slices Provola
Tools
- 1 Pan
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
- 1 Pastry Cutter
Preparation for Spinach and Speck Medallions
In a pan, place the frozen spinach, cook with some salt, and once the excess water has evaporated, after about 8-10 minutes, sauté them with the garlic clove and oil for a few minutes.
Let them cool slightly, remove the garlic, and add the egg, Grana, and breadcrumbs, keeping a few tablespoons of each aside, mix well – the mixture should be soft and dry, add more breadcrumbs if needed.
Take a baking tray lined with parchment paper, grease it with some oil, and sprinkle breadcrumbs on the base where you place the medallions. Take lots of balls of dough with the help of a pastry cutter or shape them with your hands, place them on the tray, pressing and leveling with the back of a spoon, continue until the dough is finished.
Drizzle each medallion with a little olive oil, then sprinkle with breadcrumbs and grated Grana. Bake the medallions in a preheated oven at 392°F traditional for about 5 minutes, then open the oven and add a slice of provola and bits of speck on each piece.
Bake for another 10 minutes or so until the provola becomes melted and the speck golden. Remove from the oven and serve hot.
Anna suggests…
For this recipe, you can also use fresh spinach or other types of vegetables according to your taste: chard, turnip tops, etc.
For other spinach recipes click here.
FAQ (Questions and Answers)
What can I substitute for spinach?
With other types of vegetables such as: broccoli, chard, chicory, or others.
What if I don’t have speck?
Use other deli meats such as: cooked or raw ham, bacon, or others.
Can I replace provola with something else?
Yes, of course, use mozzarella, scamorza, provolone, taleggio, or others.
