This dish can be served as an appetizer or as main light and the accompanying sauce is perfect to complete the tasting. Ingredients for 6 flan: 300 grams broccoli tops Roman cabbage 30 gr 200 gr butter (for sauce) 35 g flour (for sauce) 200 ml milk (for the sauce) 2 tablespoons parmesan uova3 grattugiatosale, pepe3 tablespoons grated Parmesan cheese (for sauce) 120 ml fresh cream (for the sauce) Boil the broccoli tops in abandoned salt water.
When they are cooked take them out with a slotted spoon and, in the same boiling water, boil the leaves of cabbage. Both must be al dente vegetables, and once cooked, should be passed under cold water (set aside some leaves and some nice because Cimetta will be used for the decoration of the dish).
Prepare the sauce by melting the butter over low heat, removed the pan from heat and add the flour, mix well and pour, still far away from the heat, the milk gradually, stirring all the time: put it back on low heat, boil three minutes and savory . It 'important that the sauce has a thickish consistency.
Transfer the broccoli and cabbage in a blender, add the sauce, add the Parmesan cheese and eggs, pepper and salt to taste: blend the ingredients until the mixture will be homogeneous, but not too finely chopped. Grease the molds crème caramel with a little 'of melted butter, put into a baking dish, pour of' hot water until you get a finger below the contents of the molds in a double boiler and cook, covered, for about 30 minutes.
To prepare the sauce: Mix the cream cheese in a double boiler and cook until the cheese is not completely melted (I gave her a touch of color by adding a pinch of saffron powder). When the flan will be lukewarm on the mold plates, decorate with a few leaves of cabbage and broccoli and serve with hot sauce and Parmesan cheese.
When they are cooked take them out with a slotted spoon and, in the same boiling water, boil the leaves of cabbage. Both must be al dente vegetables, and once cooked, should be passed under cold water (set aside some leaves and some nice because Cimetta will be used for the decoration of the dish).
Prepare the sauce by melting the butter over low heat, removed the pan from heat and add the flour, mix well and pour, still far away from the heat, the milk gradually, stirring all the time: put it back on low heat, boil three minutes and savory . It 'important that the sauce has a thickish consistency.
Transfer the broccoli and cabbage in a blender, add the sauce, add the Parmesan cheese and eggs, pepper and salt to taste: blend the ingredients until the mixture will be homogeneous, but not too finely chopped. Grease the molds crème caramel with a little 'of melted butter, put into a baking dish, pour of' hot water until you get a finger below the contents of the molds in a double boiler and cook, covered, for about 30 minutes.
To prepare the sauce: Mix the cream cheese in a double boiler and cook until the cheese is not completely melted (I gave her a touch of color by adding a pinch of saffron powder). When the flan will be lukewarm on the mold plates, decorate with a few leaves of cabbage and broccoli and serve with hot sauce and Parmesan cheese.
No comments:
Post a Comment