Corn with tomato sauce


corn raw corn – 2 cups
egg raw – 2 pcs.
yolks raw egg – 2 pcs.
cream – 3/4 cup
parmesan cheese grated – 1/2 cup
black pepper – 1 pinch of
salt – 1/2 tsp.
tomato ripe, peeled and seeds – 1 kg of
vegetable oil – 1/4 cup
wine vinegar – 2 tbsp. tablespoons
ground black pepper


Cooking method:

Corn chop in a food processor.

Eggs and egg yolks, whisk together cream, pepper and salt until fluffy mass, add the corn puree, grated cheese and mix thoroughly. The resulting mass is put into a mold of 22 cm diameter, greased and lined with parchment paper. Shape placed in a preheated 200 ° C oven and bake for 1 hour and 40 minutes. Willingness to check the wooden needle.

Remove the dish from the oven and allow to stand for 10 minutes, and release from the mold.

Serve cut into slices and sauce watering.

To prepare the sauce chop the tomatoes in a food processor, slowly add the vinegar and oil, salt and pepper.

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