Best Roasted Garlic And Porcini Flan With Porcini Mushrooms And Tomato Recipes

ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND TOMATO

Steps:

• Preheat the oven to 350 degrees F.
• Crack the eggs on top, and using an egg cutter, slice the tops off the eggs. Carefully pour out the contents of 5 of the eggs into a bowl and separate the yolks from the whites. Transfer the yolks to another bowl. (Use the 5 egg whites and the contents of the remaining 7 eggs for other dishes). You need a total of 12 egg shells for this recipe. Add the cream and roasted garlic to the 5 yolks and whisk thoroughly; season with salt and pepper.
• Carefully rinse out the hollowed eggs under cold running water and return them to the egg carton. Pour the whisked egg mixture into each hollowed egg so that it fills the shell halfway. Place the carton in a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the eggs. Cover the pan with foil and put it into the oven. Cook for about 20 minutes, or until the custard is firm and does not break when touched with your finger.
• While the eggs are cooking, pour the oil into a heavy skillet and set over medium-high heat. When the oil is hot and shimmering, add the mushrooms and saute for 2 minutes. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the vinegar, season with salt and pepper, and sprinkle with the chopped parsley.
• Remove the eggs from the oven, and divide the mushroom-tomato mixture between the eggs, spooning it carefully over the custard inside the eggs.
• To serve, arrange the 3 types of peppercorns in the bottom of a serving dish, platter, or basket. Set the filled eggs upright on the peppercorns and serve with demitasse spoons.

PORCINI MUSHROOMS WITH BEANS 'AL CARTOCCIO'

Steps:

• Preheat the oven to 325 degrees F. (160 degrees C.).
• Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chili powder. Add salt once the beans are cooked.
• Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water.
• Place the mushrooms on a sheet of aluminum foil on a baking tray. Slice the garlic and gently insert each piece into the mushroom caps. Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil.
• Wrap the mushrooms in the aluminum foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water. This is now ready to be cooked 'bain marie' style for 20 minutes.
• Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread. Drizzle with olive oil and serve the dish piping hot.

ROASTED GARLIC FLAN

Steps:

• Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
• Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
• Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
• Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.

ROASTED GARLIC FLAN

Steps:

• Preheat the oven to 350°F Butter six 4 ounce ramekins.
• Roast the heads of garlic. Squeeze the cloves from the skins and mash into a paste.
• Combine 3-4 tablespoons of the paste in a food processor with eggs, salt, and pepper.
• Pulse until smooth. Add the heavy cream and pulse just until mixed.
• Pour into the ramekins and place the ramekins into a water bath.
• Bake until set and golden brown and knife comes out clean (about 35-45 minutes). Let cool for about 5 minutes.
• Run a knife around the inside edge of each ramekin and turn out onto serving plates.