Parmigiano Sformato with Piquillo Peppers and Almonds

Ingredients

• Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups
• 2 tablespoons chopped chives
• 3 to 4 tablespoons sherry vinegar
• Extra-virgin olive oil
• 2 cups arugula or mesclun
• ¼ cup sliced almonds, toasted
• 1 jar piquillo peppers, julienned
• + 19 more ingredients
• • 1 pinch cayenne
  • Salt
  • 1 cup grated Parmigiano-Reggiano
  • 4 eggs
  • 2 cups heavy cream
  • Nonstick cooking spray
  • Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups
  • 2 tablespoons chopped chives
  • 3 to 4 tablespoons sherry vinegar
  • Extra-virgin olive oil
  • 2 cups arugula or mesclun
  • ¼ cup sliced almonds, toasted
  • 1 jar piquillo peppers, julienned
  • 1 pinch cayenne
  • Salt
  • 1 cup grated Parmigiano-Reggiano
  • 4 eggs
  • 2 cups heavy cream
  • Nonstick cooking spray

1. Preheat oven to 325 degrees F. 2. Preheat oven to 325 degrees F.

View full recipe at SpringPad