Pepper flan with basil pesto
Leonardo Pellacani
Gluten-free
Menù Ingredients
q.s. Pepper
6 Eggs
q.s. Parmigiano reggiano cheese
q.s. Parsley
100 ml. Fresh Cream
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.
