The anchovy-flavored parmigiano reggiano flans with confit tomatoes are a really tasty dish: the strong flavors of the parmigiano reggiano and anchovy fillets in oil go well with the sweetness of confit cherry tomatoes.
Combine 1 cup of robiola with 1 cup of grated Parmigiano Reggiano cheese, salt, pepper and a pinch of nutmeg in a bowl. Whisk adding gradually 2 tbsp of sifted flour and 1 cup of fresh cream. Keep whisking until you get a smooth mixture, add 3 eggs, one at a time, finally 2 whipped egg whites. Transfer the mixture into 6 silicone molds, put them in a baking tray, fill them with water until they reach 2 thirds of the height of the molds and cook the puddings in an already hot oven for 30 minutes. Meanwhile, melt 6 anchovy filets in 2 tbsp of butter, adding 1 crushed garlic clove. When the flans are done, remove them from the water bath, and turn them upside down over a plate. Spoon the anchovy sauce on top and around the sides of the flans, garnish with the confit tomatoes and serve.