To make the spinach flan with Provolone Valpadana DOP cream, start by preparing the flan:

Pour the spinach into a pan with a drizzle of EVO oil, cover with the lid and cook for 4-5 minutes until softened. Add salt and pepper to taste. Place the spinach in a fine mesh sieve, squeeze the spinach with the back of a spoon and drain the excess liquid into a small bowl. Chop the spinach, add the whole eggs, grated cheese, salt, season with a sprinkling of grated nutmeg and finally the milk, mix with a whisk until creamy.

Prepare 4 aluminum molds lined with baking paper in a baking tray.

Pour the spinach mixture with a ladle, filling it halfway up the edge, insert a cube of sweet Provolone Valpadana DOP and then complete the filling of the aluminum mold up to the edge.

Pour the water into the pan covering the molds by a couple of centimeters. At this point cook in a static oven preheated to 180° for 25-30 minutes or in a fan oven at 160° for 15-20 minutes.

Meanwhile, prepare the sweet Provolone Valpadana DOP sauce: cut the sweet Provolone Valpadana DOP into pieces, pour the milk into a saucepan, heat it over medium heat and add the pieces of Provolone. Continue cooking until the cheese has melted. Check the cooking of the flan by inserting a toothpick; if it comes out dry, the flan is ready. Once cooked, remove the flans from the oven and let them cool.

Unmold the spinach flans and serve them by turning them upside down on the serving plate.

Serve them warm on a cream of sweet Provolone Valpadana DOP and decorate them with pine nuts and curls of spicy Provolone Valpadana DOP.