INGREDIENTS:
- 10 ½ oz (300 g) Taleggio,
- 5 ¼ oz (150) pesto sauce,
- 2 egg yolks,
- 1 whole egg,
- salt and pepper
PREPARATION:
Using a wooden spatula, gradually stir the 2 eggs yolks into the pesto sauce. Combine the pesto sauce with the whole egg in a blender. Butter little timbale moulds and line them with Stracchino, leaving a hole in the middle. Fill with pesto sauce and seal with more Stracchino. Steam for 10 minutes. Turn out the timbale on a plate and allow to cool. Refrigerate for at least 4 hours. Serve with thin slices of tomato.
