APPETIZER MENU IN 'CHRISTMAS
THIS RECIPE YOU WRITE FOR THE CHRISTMAS DINNER, CHEF IN SENT ME TO AN EXCELLENT, A ROMAGNOLA DOCWHAT IT TAKES A HOUSEWIFE.
Parmesan flan
INGREDIENTS
100 g of grated Parmesan2 eggs1.3 dl fresh cream1.3 ml of milk1 grated nutmegbutter for greasing the moldsSalt and pepper
FOR THE SAUCE
4 ripe round tomatoesMezzetti 2 rocket2 tablespoons olive oilsalt and freshly ground black pepper
PREPARATION
Break the eggs into a bowl and whip well.Then, add the grated Parmesan and incorporate the beaten eggs.Continuing to stir, add the cream and milk.Add salt and pepper, add also a nice sprinkling of nutmeg.Turn and heat the oven to 140 ° C approx.Bake a pan filled halfway with water "that will cook in a bain-marie".Take the molds and monoporziane imburrateli inside.Pour the mixture into baking dish and arrange the "be careful that water does not reach more than half of the edge of the molds."Bake the flans for about 30 minutes.
FOR THE SAUCETake round and ripe tomatoes, let us cross with a boxcutter in the lower part.Boil a pan, dip the tomatoes in for a minute then recuperateli.The tomato peels easily, now cut in half and remove the seeds and inner licquido.Cut the flesh into cubes.Place in a bowl and add a little salt, freshly ground pepper and extra virgin olive oil.Mix well and set aside.Baked flans to freshly cooked "ready to check if they just take a toothpick and prick the molds, if pulling rimene dry means that they are ready."Let cool, wash and dry the arugula and spezzatela coarsely with your hands.Serve, take a plate, put a bunch of rucala then, put on 2 tablespoons of chopped tomatoes and finally the pie.Season with a round of extra virgin olive oil, freshly ground pepper and a pinch of salt.
SPECTACULAR AND GOOD