Contorni, Insalate e Verdure/Sides, Salads & Vegetables, Entrées/ Appetizers, Finger Food
Leave a comment

Cannelés with pesto and zucchini flowers

Cannelés with pesto and zucchini flowers
(18 pieces – Molds: 1.18 inches in diameter – Height 1.37 inches)

4.2 tablespoons (60 gr.) all-purpose flour
1 whole egg
2.36 tablespoons (35 ml.) full fat milk
2.36 tablespoons (35 ml.) extravergin oil
2.8 tablesppon (40 gr.) pesto
2.8 tablesppon (40 gr.)crescenza stracchino, cut into small pieces
5 zucchini flowers cut into strips
1.4 tablespoon (20 gr.) grated Reggiano Parmesan
1 generous pinch of salt
pepper
1/3 package instant yeast
1 pinch of baking soda

Preheat oven to 300° F. (150°). Whisk egg with milk, oil, salt and pepper. Sift flour together with instant yeast and baking soda, add to the mixture to make a blend dough. Add all the other ingredients, mixing quickly until the batter looks thick and well blended. Fill the fluted cannelé molds only about ¾ of the way up. Bake about 15-20 minutes. Let cool and serve.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Related posts:

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>