This looks like a good side for eggplant. I would like to try baking the pasta in ramekins and unmolding on the plate, for a nicer presentation.
Capellini Flan
1/4 lb. angel hair pasta
1 1/2 cups heavy cream
4 eggs
1/2 cup sun dried tomatoes, chopped
1/4 tsp. thyme or 1 1/2 tsp. fresh, minced
1/2 tsp. nutmeg
1 1/2 cups grated Parmesan cheese
salt and pepper, to taste
Preheat oven to 350°F.
Cook pasta until al dente. Drain thoroughly and place in bottom of a lightly oiled baking dish.
In a mixing bowl, combine next 5 ingredients and salt and pepper to taste. Stir in 1 cup Parmesan.
Pour egg mixture over pasta. Sprinkle with remaining Parmesan and bake 20-25 minutes or until flan is set. Run a sharp knife around edges of flan to loosen.
Capellini Flan
1/4 lb. angel hair pasta
1 1/2 cups heavy cream
4 eggs
1/2 cup sun dried tomatoes, chopped
1/4 tsp. thyme or 1 1/2 tsp. fresh, minced
1/2 tsp. nutmeg
1 1/2 cups grated Parmesan cheese
salt and pepper, to taste
Preheat oven to 350°F.
Cook pasta until al dente. Drain thoroughly and place in bottom of a lightly oiled baking dish.
In a mixing bowl, combine next 5 ingredients and salt and pepper to taste. Stir in 1 cup Parmesan.
Pour egg mixture over pasta. Sprinkle with remaining Parmesan and bake 20-25 minutes or until flan is set. Run a sharp knife around edges of flan to loosen.
