| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Med01 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh medium-size asparagus spears; rough ends removed |
| 2 |
c |
Bechamel |
| 1/4 |
lb |
Jamon Serrano or prosciutto; cut 1/4" dice |
| 1 |
pn |
Nutmeg |
| 1/4 |
c |
Grated Parmigiano cheese |
| 2 |
|
Eggs; plus |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Fresh bread crumbs; lightly toasted |
|
|
Under broiler |
|
|
=== SAUCE === |
| 2 |
oz |
Butter |
| 4 |
oz |
Manchego cheese |
| 6 |
oz |
Heavy cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Watercress leaves; blanched, shocked |
INSTRUCTIONS
Preheat oven to 400 degrees. Bring 4 quarts water to a boil. Add 2
tablespoons salt. Blanch asparagus until just tender (1 minute) and remove
to ice bath and refresh. Cut asparagus in half. Cut top half into 1/2-inch
pieces and set aside. Place bottom halves in a food processor and blend
into a fine puree. In a bowl, mix pureed asparagus, bechamel, pieces of
ham, salt, nutmeg, Parmesan, eggs, and yolks, and mix thoroughly. Add top
half asparagus pieces and gently fold them in. Butter an 8-inch bundt pan
and coat with crumbs, pour in asparagus mixture and place in a 12-inch
baking pan 2/3-filled with hot water. Bake for 40 to 45 minutes or until
top is golden brown and a dipped toothpick comes out clean. Remove and
allow to cool 15 minutes. For the sauce, mix butter, grated manchego, heavy
cream, and salt and pepper in small saucepan and heat gently until smooth
and creamy. Chop watercress leaves and stir into sauce and remove from
heat. Turn flan out onto plate and slice into 2-inch slices and plate.
Spoon watercress sauce over slices and serve. This recipe yields 6
servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B11 broadcast 06-08-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-09-1998
Recipe by: Mario Batali
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