Instructions: For the Pepper Sauce: 5 ounces fresh peeled and diced tomatoes 7 ounces roasted red peppers 4 ounces roasted vidalia onion 1 poached garlic clove 2 basil leaves 8 ounces celery - cut into 3-inch long and 1/8-inch wide strips and poached in water until tender

Preheat oven 350 degrees F. In a pot place milk and heavy cream. Heat until hot. Add bay leaves, sage leaves, parsley, rosemary. Let the herbs steep for at least one hour. (just like making tea). Meanwhile, in a skillet place butter and onion. Saute over medium heat until the onion is transparent. Remove from heat and let cool. When the herbs are ready strain herbs into a bowl from the milk and cream mixture.

Stir in onion, cheese, a little nutmeg, and salt and pepper to taste.

Place mixture into a blender and beat until well combined. In a bowl beat eggs until they are foamy and thick. Add the eggs to the cream mixture and blend again. Pour mixture into four 1 1/2 cup buttered baking cups or ramekins. Take a glass baking dish and pour in enough water to come half way up the baking cups. Set cups into the water bath. Place in preheated 350 degrees F oven and bake for 35 to 45 minutes or until golden brown and firm to the touch. Make the roasted pepper sauce. Place all the ingredients, except the celery in a blender. Puree until very smooth. Place puree in a saucepan and heat until warm. Meanwhile, in a skillet heat olive oil, and saute celery.

To serve place the tartra in the middle of the dish and pour one large spoon of red pepper sauce around it. Decorate the plate with the sauteed celery stick

Yield: 4 servings

Original Title: TARTRA CON SALSA DI POMODORO, PEPERONI E I BASTONCINI DI SADAN (PIEMONTESE CHEESE HERBED FLAN WITH ROASTED RED PEPPER SAUCE)

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