1 small flower separated into florets (should yield 2 and 1/2 cups of flowers)
1 cup of cooked or roasted chicken scraps
1 green pepper, diced
1 and 1/2 cups of milk
1/2 cup of corn flour
1/2 cup of grated prato cheese, coarse ralation
2 eggs
2 teaspoons of active dry yeast
Salt and black pepper to taste
1 small flower separated into florets (should yield 2 and 1/2 cups of flowers)
1 cup of cooked or roasted chicken scraps
1 green pepper, diced
1 and 1/2 cups of milk
1/2 cup of corn flour
1/2 cup of grated prato cheese, coarse ralation
2 eggs
2 teaspoons of active dry yeast
Salt and black pepper to taste
In a greased refrigerator, create a layer of flower, one of chicken, and one of green pepper
Sprinkle with salt and black pepper and reserve
Bring the milk to a boil, then remove from heat
Slowly pour in the corn flour while whisking constantly
Add the cheese and whisk until warm
Join the egg yolks, salt, and black pepper
Whisk well and reserve
Beat the egg whites until snowy white and add yeast delicately
Fold the egg whites into the flower mixture with gentle up-and-down motions
Spread this cream over the green pepper and bake in a preheated medium oven for 40 minutes
Serve immediately.
