Parmigiano Sformato with Piquillo Peppers and Almonds

Name: Parmigiano Sformato with Piquillo Peppers and Almonds
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters sliced almonds, toasted; 473 milliliters arugula or mesclun; 1 pinch cayenne; 2 Tbsps chopped chives; 4 eggs; 473 milliliters heavy cream; 8 servings Extra-virgin olive oil; 237 milliliters grated Parmigiano-Reggiano; 1 jar piquillo peppers, julienned; 8 servings Salt; 3 Tbsps sherry vinegar

Need A mixture of olive oil, arugula, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Spray the ramekins or disposable aluminum cups with nonstick spray.

Equipment you will use

Ramekin

To a medium bowl, add the heavy cream, eggs and Parmigiano and whisk to combine. Season with salt and cayenne. Divide the egg, cream, cheese mixture between the ramekins.

Ingredients you will need

Cream

Parmigiano Reggiano

Ground Cayenne Pepper

Cheese

Egg

Salt

Equipment you will use

Ramekin

Whisk

Bowl

Place the filled ramekins in a baking dish and fill halfway with hot tap water. Cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Ramekin

Remove from oven and let cool on racks.

Equipment you will use

Oven

Place the cooled sformato in a warm oven for 10 minutes to reheat.

Equipment you will use

Oven

While the sformato is reheating toss the peppers and almonds with the greens and a sprinkle of oil, vinegar and salt. Arrange some of the pepper mixture on individual serving plates. Unmold the sformati on the serving plate and arrange the peppers against the sformato.

Ingredients you will need

Almonds