Parmigiano Sformato with Piquillo Peppers and Almonds

Ingredients

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

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

View full recipe at SpringPad

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