Pepper flan with basil pesto

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Serve 6

Beat the eggs with the parmigiano cheese, the fresh cream, the pepper sauce, the parsley and season with salt. Grease the molds and grease and pour in the prepared pepper mixture, cover them with plastic wrap. Cook in the steam oven for about 25 minutes. Serve them hot with an emulsion of  the pesto and evoo.

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