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Ingredientes
- 1/2 tsp butter plus
- 3 Tbsp. butter
- 1 c. finely-minced onions
- 1/2 c. minced celery Salt to taste Freshly-grnd black pepper to taste
- 1 c. minced pecan pcs
- 2 c. diced peeled cooking apples, such as Granny Smith
- 4 lrg Large eggs separated
- 3 c. heavy cream
- 1 1/2 c. yellow cornmeal
- 1/2 c. freshly-grated Parmigiano-Reggiano cheese
- 1 Tbsp. finely-minced fresh parsley leaves
Direcciones
- Preheat the oven to 350 degrees. Grease a 2-qt rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 tsp. of the butter.
- In a large saute/fry pan, over medium heat, heat the remaining 3 Tbsp. of the butter. Add in the onions and celery. Season with salt and pepper. Saute/fry till the vegetables are softened, about 4 min. Add in the pecans and continue to saute/fry for 1 minute. Add in the apples. Season with salt and pepper. Continue to saute/fry for 2 min. Remove from the heat and cold completely.
- In a large mixing bowl, whisk the egg yolks and cream together. Add in the cornmeal and whisk till smooth. Stir the apple mix and cheese into the cornmeal mix. Mix till incorporated.
- In another large mixing bowl, whip the egg whites with an electric mixer till very stiff and peaks form, then fold into the apple batter.
- Pour the batter into the prepared pan and bake till it sets, about 45 min.
- Remove from the oven and let stand for 5 min. Spoon onto serving plates and garnish with parsley.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 453 | |
| Calories from Fat 258 | 57% |
| Total Fat 29.51g | 37% |
| Saturated Fat 14.46g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 298mg | 12% |
| Potassium 840mg | 24% |
| Total Carbs 39.88g | 11% |
| Dietary Fiber 6.6g | 22% |
| Sugars 9.24g | 6% |
| Protein 8.83g | 14% |
