Sun-Dried Tomato and Leek Timbales |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These are cute, dainty little appetizers that would make an impressive presentation for a special occasion. I got this recipe from my sister who is fully vegetarian. Ingredients:
3 ounces angel hair pasta |
2 tablespoons butter |
1 tablespoon olive oil |
1 large leek, finely sliced |
2 ounces sun-dried tomatoes packed in oil, drained and chopped |
1 teaspoon dried oregano |
2 eggs, beaten |
1/2 cup light cream |
3 tablespoons parmesan cheese, freshly grated |
salt |
fresh cracked pepper |
1 tablespoon olive oil |
1 small onion, finely chopped |
2 garlic cloves, crushed |
1 cup tomato, chopped |
1 teaspoon mixed dried italian herb seasoning |
4 tablespoons dry white wine |
Directions:
1. Cook pasta till al dente.
2. Preheat oven to 350°F.
3. Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
4. Add the sundried tomatoes and oregano and cook for a further 2 minutes.
5. Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
6. Season with salt and pepper and distribute evenly between four greased ramekins.
7. Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
8. To make the tomato sauce - cook onion and garlic in olive oil until softened.
9. Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
10. Blend till smooth or press through a sieve.
11. Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
12. Pour over sauce and garnish with lettuce and lemon wedges.
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