|
|
Sweet Pea FlanA web-exclusive recipe from Italian Cooking and Living6 tablespoons butter, plus extra
1 3/4 pounds frozen peas, defrosted>
2/3 cup chicken stock
1/4 teaspoon cinnamon
salt
1 tablespoon flour
2 amaretti cookies, crumbled
2 tablespoons heavy cream
3 eggs, separated
breadcrumbs
In a skillet over medium heat, melt half the butter and add the peas. Add
the stock and the cinnamon and cook for 5 minutes. Season with salt, remove
from heat and purée in a food processor or with a food mill. Wipe out the
skillet and melt the rest of the butter over medium-low heat. Add the pea
purée and sprinkle with the flour. Stir to incorporate and cook until the
mixture dries out a bit, about 6 to 8 minutes. Remove from heat and allow to
cool. Mix the amaretti cookies into the pea mixture along with the cream and
egg yolks. Transfer to a bowl and place in the refrigerator to cool.
Meanwhile, preheat the oven to 350°. Butter a 9-inch baking dish, sprinkle
with the bread crumbs and tap out the excess. Whip the egg whites to stiff
peaks and fold into the cooled pea mixture. Pour into the prepared pan and
bake until set, about 45 minutes. Remove from the oven and serve. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
 Print Friendly Version /  E-mail to a Friend
• Browse/Search for other Recipes |
|
Magazines
|
