RECIPES OF CARLETTA

BORAGE FLAN WITH FONDUE OF ROQUEFORT

ingredients: (2 people)

for the flan: 200 gr. of borage boiled and squeezed, 1 Shallots, butter, 1 egg white, 70 gr. of cream

for the fondue: 50 gr. of Roquefort and some spoons of cream according to the density requests.

Preparation:

Brown in the butter the shallot and then add the borage making them flavour. Therefore pass them to the mixer together the cream and egg white. salt and pepper, and then devide the compound in two stencils, lined with butter or baking paper. Bake them at180° and cook for about 40 min. Take them out of the oven extract tyhem from the forms and cover with a fondue obtained by dissolving the Roquefort and mix with cream.

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