Timbale of basil and olives

A01052 BASIL and OLIVES TIMBALE INGREDIENTS for 6 PERSONS 800 g cooking cream, 4 eggs, 300 g, 150 g pesto pasta d? olives, salt, white pepper.

For the pesto: 4 bunches of basil, 1 clove of garlic, pine nuts, 80 g 80 g Parmesan, parsley leaf 1, 200 g of extra virgin olive oil, a little salt.

Blend for a few seconds, 400 g of cream with two whole eggs and 150 g of paste d? olives, plus a pinch of salt and ground pepper.

Pour the mixture in a rectangular Terrine and bake Bain-Marie in a preheated oven at 180° apart, blend the remaining 400 g cream with pesto, the other two eggs, a little salt and pepper.

When the mixture is baked in the oven (15 minutes), remove the bowl, allow it to cool a little, then add the second compound, that al pesto.

Put in oven at 180° and Bain-Marie, for another 20 minutes (best to check the consistency of the timballo, which must be hard and gelatinous, by leaning over a finger).

The bowl should rest overnight before being sliced, served with toasted pine nuts and two tablespoons each of pesto.

This is achieved by placing in Blender, in order, salt, pine nuts, parmesan cheese, garlic, basil leaves washed and dried and the parsley.

You said for a second, joins the oil and blend a few seconds again.