Artichoke flan with crudaiola sauce
Leonardo Pellacani
Gluten-free
Menù Ingredients
6 Eggs
100 ml. Fresh Cream
50 g. Parmigiano reggiano cheese
q.s. Butter
q.s. Toasted Pistacchio
q.s. Parsley
q.s. Salt
q.s. Pepper
Serve 6
In a bowl beat the eggs together with the fresh cream and the grated parmigiano, then add the artichoke sauce and the chopped parsley. Mix until all the ingredients are combined. Season with salt and pepper.Butter the molds and fill them with the mixture. Bake them in a bain-marie at 160 ° C for about 25 minutes. In the meantime in a sauce pan heat the crudaiola sauce, then spread it on the plates, place the flans into the center of the dishes on top of the crudaiola sauce and complete with chopped pistachios.
