q.s. Toasted pistacchio
q.s. Salt
q.s. Parsley
q.s. Butter
60 g. Parmigiano Reggiano
90 g. Fresh cream
6 Eggs
q.s. Pepper
Serve 6
Mix the eggs with the artichoke sauce, parsley, parmigiano and some milk. Add salt and pepper to taste and pour the mixture into buttered molds. Bake them in the oven at 180 ° C for 25 minutes. Warm up the pomdorina sauce and spread it on the paltes then add the pie in the center and decorate with toasted pistachios.
Il nostro Chef Leonardo Pellacani ci spiega come preparare questo delizioso tortino.
Per preparlo sono stati usati i seguenti ingredienti MENU':
C1107 Gransalsa di cuori di carciofo
CA1 Pomodorina