Pudding parmesan cheese with almonds

ingredienti

persone

4

Sale

to taste

Pepe

to taste

Noce moscata

to taste

Carote

2 unit

Zucchine

2 unit

Olio extravergine di oliva

to taste

Mandorle a lamelle

1 spoon

Panna fresca

50 grams

Latte intero

250 grams

Mandorle

20 grams

Parmigiano

130 grams

Pudding parmesan cheese with almonds

Pudding parmesan cheese with almonds

pronta in

1 ora 25 minuti

difficoltà

categoria

starters
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con lattosio con noci

Foto Ricetta Pudding parmesan cheese with almonds

Perfect as a starter for an important lunch or finger food for standing dinners.

Foto preparazione Pudding parmesan cheese with almonds

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.
Foto preparazione Pudding parmesan cheese with almonds

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
Foto preparazione Pudding parmesan cheese with almonds

step 3

Turn off the flame, add the almond flour, mixing well together and divide the mixture into 4 molds aluminum.
Foto preparazione Pudding parmesan cheese with almonds

step 4

Arrange them inside a baking dish and add 2 fingers of water. Bake in a water bath for 45 minutes.
Foto preparazione Pudding parmesan cheese with almonds

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.
Foto preparazione Pudding parmesan cheese with almonds

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.
Foto preparazione Pudding parmesan cheese with almonds

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
Foto preparazione Pudding parmesan cheese with almonds

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.

fabbisogno giornaliero (per persona)

Main +

Calories 309.02 kcal n.d.

Fat 22.24 g n.d.

Carbohydrates 11.14 g n.d.

Protein 17.31 g n.d.

Fibers 3.08 g n.d.

Water 171.12 g n.d.

Ashes 4.06 g n.d.

Sugars 5.88 g n.d.

Starch 0.56 g n.d.

Minerals +

Calcium 519.92 mg n.d.

Sodium 674.1 mg n.d.

Phosphorus 416.21 mg n.d.

Potassium 649.38 mg n.d.

Iron 1.4 mg n.d.

Magnesium 78.04 mg n.d.

Zinc 2.17 mg n.d.

Copper 0.22 mg n.d.

Manganese 0.47 mg n.d.

Selenium 10.14 mcg n.d.

Fluorine 1.16 mcg n.d.

Vitamins +

A 135.34 mcg n.d.

B1 0.11 mg n.d.

B2 0.38 mg n.d.

B3 1.35 mg n.d.

B5 0.79 mg n.d.

B6 0.23 mg n.d.

B9 0.0 mcg n.d.

B12 0.67 mcg n.d.

C 27.48 mg n.d.

E 3.31 mg n.d.

B12 added 0.0 mcg n.d.

D 0.97 mcg n.d.

K 7.05 mcg n.d.

Lipids +

Monounsaturated 7.88 g n.d.

Polyunsaturated 1.95 g n.d.

Saturated 7.36 g n.d.

Cholesterol 28.35 mg n.d.

Amino acids +

Phenylalanine 0.92 g n.d.

Isoleucine 0.89 g n.d.

Histidine 0.6 g n.d.

Leucine 1.57 g n.d.

Lysine 1.37 g n.d.

Methionine 0.41 g n.d.

Tyrosine 0.84 g n.d.

Threonine 0.69 g n.d.

Tryptophan 0.23 g n.d.

Valine 1.11 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio