INGREDIENTS

INSTRUCTIONS

For the Pepper Sauce: 5 ounces fresh peeled and diced tomatoes 7
ounces roasted red peppers 4 ounces roasted vidalia onion 1 poached
garlic clove 2 basil leaves 8 ounces celery - cut into 3-inch long
and 1/8-inch wide strips and poached in water until tender
Preheat oven 350 degrees F. In a pot place milk and heavy cream. Heat
until hot. Add bay leaves, sage leaves, parsley, rosemary. Let the
herbs steep for at least one hour. (just like making tea). Meanwhile,
in a skillet place butter and onion. Saute over medium heat until the
onion is transparent. Remove from heat and let cool. When the herbs
are ready strain herbs into a bowl from the milk and cream mixture.
Stir in onion, cheese, a little nutmeg, and salt and pepper to taste.
Place mixture into a blender and beat until well combined. In a bowl
beat eggs until they are foamy and thick. Add the eggs to the cream
mixture and blend again. Pour mixture into four 1 1/2 cup buttered
baking cups or ramekins. Take a glass baking dish and pour in enough
water to come half way up the baking cups. Set cups into the water
bath. Place in preheated 350 degrees F oven and bake for 35 to 45
minutes or until golden brown and firm to the touch. Make the roasted
pepper sauce. Place all the ingredients, except the celery in a
blender. Puree until very smooth. Place puree in a saucepan and heat
until warm. Meanwhile, in a skillet heat olive oil, and saute celery.
To serve place the tartra in the middle of the dish and pour one
large spoon of red pepper sauce around it. Decorate the plate with
the sauteed celery stick
Yield: 4 servings
Original Title: TARTRA CON SALSA DI POMODORO, PEPERONI E I BASTONCINI
DI SADAN (PIEMONTESE CHEESE HERBED FLAN WITH ROASTED RED PEPPER SAUCE)
Busted and entered for you by: Bill Webster
CHEF DU JOUR ROBERTO DONNA SHOW #DJ9084 PIEMONTESE MENU
Converted by MM_Buster v2.0l.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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