this is an appetizer that you can prepare very well the day before and then put in the oven before serving at the table!
ingr.
broccoli 1 cauliflower 1 small clove garlic 1
3 eggs 150g parmesan
2 tablespoons flour 1 / 2 cup milk
nutmeg salt
ingr for the fondue fontina
200gr 100gr milk
2 egg yolks salt and pepper
boil the broccoli and cauliflower until they are soft (I 10min in a pressure cooker). fry in a pan with a little 'oil, a clove of garlic and I added a little' nut vegetable mash with a fork and season with salt.
pour into a bowl, mix eggs, grain, flour, milk and nutmeg. If necessary, add salt.
Pour into a greased and floured loaf pan and bake in a bain marie in the oven for 30 min at 180 °.
Meanwhile, prepare the fondue, cut into pieces the fontina cheese (I used the bimby) chop VEL 5 sec 7. Add milk, salt and pepper and cook 5 min 80 ° speed 3. Or put everything in a saucepan over a low heat and melt the ingredients, stirring constantly. at the end of cooking off the heat and add the egg yolks stirring quickly (1 min vel 5 in bimby)
Turn out and cover the flan to fondue, serve immediately! slurp
nb if you prepare the day before to warm up 20/25 minutes in the oven to 180 degrees and pour over the fondue just before serving!
and this participation in the 'alfricettario!
