Asparagus And Parmesan Cheese Puddings Sformati Di... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Creamy and fluffy ; a recipe that takes a little time but rewards you with a wonderful taste and many compliments from family and friends. It's asparagus! And it's adapted from Oregano From Italy Ingredients:
1/2 cup fresh breadcrumbs made from crustless italian bread |
2 pounds asparagus, trimmed |
2 tablespoons unsalted butter |
1 medium onion, finely chopped |
1 cup freshly grated parmesan cheese (about 3 ounces) |
1/2 cup whole-milk ricotta cheese |
1/4 cup all purpose flour |
4 large eggs |
Directions:
1. Butter eight 3/4-cup custard cups or souffle dishes.
2. Coat with breadcrumbs.
3. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes.
4. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
5. Melt butter in large nonstick skillet over medium heat.
6. Add onion; saute until tender, about 6 minutes.
7. Add stalks; saute until crisp-tender, about 5 minutes.
8. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
9. Uncover; cook until liquid is absorbed, stirring often, about 5 minutes.
10. Transfer to food processor; puree.
11. Add Parmesan cheese, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
12. Whisk eggs in bowl to blend.
13. Add asparagus puree; whisk to blend.
14. Stir in all but 16 asparagus tips.
15. Divide custard among cups.
16. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
17. Preheat oven to 350°F.
18. Pour hot water into pan to come 1 inch up sides of cups.
19. Bake puddings until set, about 35 minutes.
20. Let stand 10 minutes. Invert onto plates.
21. Garnish with asparagus tips. .
22. That's it! Buon Appetito...enjoy!
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