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
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.

Facebook Comments