October 30, 2014
recipe
INGREDIENTS FOR 4 PEOPLE:
- 200 g of fresh ricotta
- 2 tablespoons of Taggiasca olive puree
- 30 g of egg white
- 70
- a slice of pan carrè
- a spoonful of vinegar
- 2 basil leaves
- a pinch of salt
PROCEDURE:
Mix the ricotta, the Taggiache olive purée, the cream, the egg white and add salt.
Place in single-portion molds and cook in a steam oven at 85°C for 15-20 minutes
Blend the tomato with the pan carré oil, salt and pepper and add the fractured lime peel. Pass through a fine sieve.
Steam the prawns at 70°C for 3-4 minutes.
Compose the dish as you like by placing the prawns on top of the flan.
Bon Appetit!
COOKING TOOLS: