Tomato Flan Time: 35 minutes
2 eggs
2/3 cup, 6 oz (160ml) tomato sauce
3 tbs ricotta cheese
2 olives, pitted I've used green but you could also use kalamata - use the same both nights
Pesto Vermicelli
Whisk all ingredients together well and pour into 2 prepared ramekins, buttered and lined (see techniques ). Thinly slice olives and arrange on top of egg mixture. Put into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 30 minutes at 450F (220C) - they should be set - firm on top. Remove from oven and from hot water. Run a table knife around the sides to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up and place on the bed of pesto pasta
Pesto Vermicelli Time: 15 minutes
You can use any tiny pasta for this, even orzo. I happened to have vermicelli on hand. You may have
to adjust cooking times.
1/3 cup vermicelli
2/3 cup chicken stock
2 tbs pesto
Cook pasta in hot chicken stock. You may have to add water if it gets dry or you may have to drain it if there's too much liquid left. It should just absorb the liquid and be moist and done at the and of 5 minutes cooking time. Add pesto and stir well. Cover to keep warm until ready to use. When ready to serve spread the vermicelli on two plates in a thin circle, larger than the flan by an inch or more (2.5cm) all around. You can leave the center, where you put the flan, bare. Put the flan on top and serve.
Cooking for Two? Or more?
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