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2 Esslöffel | olive oil |
1 x ca. 450 g | Wild and exotic mushrooms; stemmed, cleaned, |
| And sliced |
1/2 Tasse | onions minced |
4 Teelöffel | Chopped garlic; divided |
1 Teelöffel | thyme chopped |
1 Teelöffel | parsley chopped |
8 | eggs |
1 ca. 1 Liter | heavy cream |
1 Tasse | Grated Parmigiano-Reggiano cheese |
1/4 Teelöffel | nutmeg |
| salt |
| black pepper freshly ground |
6 x ca. 30 g | Raw bacon; chopped |
3 Esslöffel | balsamic vinegar |
1/2 Tasse | Julienne red onions |
10 x ca. 30 g | Spinach - (1 bag); cleaned, stemmed |
Preheat the oven to 350 degrees. Lightly butter twelve 4-ounce ramekins. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season the mushrooms with salt and pepper. Add the onions and tablespoon of garlic. Saute for 1 minute. Remove from the heat, stir in the herbs and cool. In a mixing bowl, whisk the eggs and cream together. Stir in the cheese, nutmeg, and mushroom mixture. Spoon the mushroom/cream mixture into the ramekins. Place the ramekins in a baking pan and fill the pan with enough water to cover 1/2 of the ramekins. Place the pan in the oven and bake for 50 to 55 minutes or until the flan is set. In a saute pan, render the bacon until crispy, about 10 minutes. Turn the crispy bacon and bacon fat into a mixing bowl. Whisk in the balsamic vinegar. Season with salt and pepper. Toss the spinach and red onions with the vinaigrette. To serve, run a knife around each ramekin, invert each flan onto a plate. Mound a small amount of the spinach salad in the center of each flan. This recipe yields about 12 servings.
Recipe
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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