Print
Email
Add a photoServings: 4
Ingredients
- 3 1/2 c. Heavy cream
- 1 c. Plus 2 Tbsp. lowfat milk
- 2 x Bay leaves
- 6 x Sage leaves
- 2 Tbsp. Minced Italian parsley
- 2 sprg rosemary
- 2 Tbsp. Butter
- 1 x Onion, sliced
- 4 Tbsp. Grated Parmesan cheese
- 1 pch Nutmeg
- 6 x Large eggs Salt and pepper to taste
Directions
- For the Pepper Sauce: 5 ounces fresh peeled and diced tomatoes 7 ounces roasted red peppers 4 ounces roasted vidalia onion 1 poached garlic clove 2 basil leaves 8 ounces celery - cut into 3-inch long and 1/8-inch wide strips and poached in water till tender
- Preheat oven 350 degrees F. In a pot place lowfat milk and heavy cream. Heat till warm. Add in bay leaves, sage leaves, parsley, rosemary. Let the herbs steep for at least one hour. (just like making tea). Meanwhile, in a skillet place butter and onion. Saute/fry over medium heat till the onion is transparent. Remove from heat and let cold. When the herbs are ready strain herbs into a bowl from the lowfat milk and cream mix.
- Stir in onion, cheese, a little nutmeg, and salt and pepper to taste.
- Place mix into a blender and beat till well combined. In a bowl beat Large eggs till they are foamy and thick. Add in the Large eggs to the cream mix and blend again. Pour mix into four 1 1/2 c. buttered baking c. or possibly ramekins. Take a glass baking dish and pour in sufficient water to come half way up the baking c.. Set c. into the water bath. Place in preheated 350 degrees F oven and bake for 35 to 45 min or possibly till golden and hard to the touch. Make the roasted pepper sauce. Place all the ingredients, except the celery in a blender. Puree till very smooth. Place puree in a saucepan and heat till hot. Meanwhile, in a skillet heat extra virgin olive oil, and saute/fry celery.
- To serve place the tartra in the middle of the dish and pour one large spoon of red pepper sauce around it. Decorate the plate with the sauteed celery stick
- Yield: 4 servings
- Original Title: TARTRA CON SALSA DI POMODORO, PEPERONI E I BASTONCINI DI SADAN (PIEMONTESE CHEESE HERBED FLAN WITH ROASTED RED PEPPER SAUCE)
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 482 | |
| Calories from Fat 415 | 86% |
| Total Fat 47.28g | 59% |
| Saturated Fat 29.51g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 190mg | 8% |
| Potassium 252mg | 7% |
| Total Carbs 10.04g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.8g | 3% |
| Protein 6.85g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
