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Ingredients

• Nonstick cooking spray
• 2 cups heavy cream
• 4 eggs
• 1 cup grated Parmigiano-Reggiano
• Salt
• 1 pinch cayenne
• 1 jar piquillo peppers, julienned
• 1/4 cup sliced almonds, toasted
• 2 cups arugula or mesclun
• Extra-virgin olive oil
• 3 to 4 tablespoons sherry vinegar
• 2 tablespoons chopped chives
• Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups

Description

Food Network Invites You To Try This Parmigiano Sformato With Piquillo Peppers And Almonds Recipe From Secrets Of A Restaurant Chef.

Food Network