autumn strudel, salty and light
starters from Italy
Pudding parmesan cheese with almonds
Pudding parmesan cheese with almonds
ready in
1 hour 25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Perfect as a starter for an important lunch or finger food for standing dinners.
preparation
step 1
Preheat oven to 180 degrees. Chop finely the almonds getting a flour. Combine in a saucepan the cream and milk, put on fire and warms.
step 2
Meanwhile, finely chop the Parmesan cheese, add it to the mixture of milk and cream. Mix thoroughly with a whisk, add salt and pepper, insaporisco with a pinch of nutmeg and wait for the boil
step 3
Turn off the flame, add the almond flour, mixing well together and divide the mixture into 4 molds aluminum.
step 4
Arrange them inside a baking dish and add 2 fingers of water. Bake in a water bath for 45 minutes.
step 5
Meanwhile prepare the diced vegetables: wash and check the zucchini, washes and peels carrots. Cut the two vegetables before sliced lengthwise, then into sticks and finally to tiny cubes.
step 6
Make heat a tablespoon of oil in a pan, combine the carrots and sauté for 4 minutes. Add the zucchini, sauté for another 4 minutes. Switch off.
step 7
Mince the Parmesan cheese for the wafer, well flattened Place it on a baking baking tray lined with parchment paper. Switch in preheated oven for 5 minutes, cool and make the pod fragments into smaller pieces
step 8
Flip the flans made it cool on a serving dish, decorate with a parmesan wafer, complete with a few tablespoons of micro diced vegetables, sliced almonds and serve.