3 tablespoons of olive oil
Middling-sized onion, finely chopped
Finely chopped garlic, 1 clove
300g of cleaned cameos
1 teaspoon of salt
500ml of milk
3 egg yolks
2 seedless tomatoes, finely chopped
2 tablespoons of cornstarch
8 tablespoons of grated Parmesan cheese
Chopped parsley to taste
Finely chopped pepper to taste
3 egg whites
Butter for greasing
Cake flour for dusting
3 tablespoons of olive oil
Middling-sized onion, finely chopped
Finely chopped garlic, 1 clove
300g of cleaned cameos
1 teaspoon of salt
500ml of milk
3 egg yolks
2 seedless tomatoes, finely chopped
2 tablespoons of cornstarch
8 tablespoons of grated Parmesan cheese
Chopped parsley to taste
Finely chopped pepper to taste
3 egg whites
Butter for greasing
Cake flour for dusting
Heat the olive oil, sauté the onion and garlic
Add the cameos and salt and let simmer
Mix for 5 minutes or until the cameos change color. Reserve
Blend in a blender the milk, egg yolks, tomatoes, cornstarch, grated Parmesan cheese, parsley, and pepper
Bring the mixture to a simmer and stir constantly until thickened
Add the comeos and let cool
Beat the egg whites until snowy and fold gently into the cream with the cameos
Grease a baking dish with butter, dust with cake flour, place the puffed cream, and bake for 30 minutes or until golden.
