- Appetizers
- MEDIUM
- 60 min
Nonno Nanni Ricotta Cheese Flan and vegetables
250 g Nonno Nanni Ricotta Cheese
50 g of grated Grana Padano
10-12 small onions
1 stalk of celery
1 carrot
50 g of butter
100 g of shelled peas
6 eggs
250ml of liquid cream
1 tablespoon of flour
Salt and pepper
Method
Wash and cut onions, celery and carrot into pieces. Boil onions in salted water for 5 minutes, then drain them and block cooking under cold running water. Steam peas for 8-10 minutes, then drain them.
Brown celery and carrot in a pan with some butter, after a few minutes add other vegetables and 100ml of water.
Cover with a lid, let them cook for another 5 minutes and season with salt.
Beat eggs inside a bowl, add cream, flour, Nonno Nanni Ricotta, Grana Padano , salt and pepper and mix well.
Add vegetables to the mixture and pour it all into a buttered pan. Bake inside a preheated oven at 180 degrees for 30-35 minutes.
After cooking, let them cool for 5 minutes and then serve upside down on a serving platter.
