Pumpkin flan with pecorino cheese

Garnish with the Parmigiano Reggiano wafers, fresh sage leaves and grated black truffle to taste.
DIFFICULTY
DIFFICULTY
Medium
DOSES FOR
DOSES FOR
4 people
PREPARATION
PREPARATION
15 min
COOKING
COOKING
50 min
Ingredienti per 4 people
  • 250 g pumpkin
  • 100 ml fresh cream
  • 2 eggs
  • 40 g freshly-grated Parmigiano Reggiano cheese
  • 1 shallot
  • Pecorino Cheese Spread with Prized Black Truffle
  • Extra virgin olive oil
  • Butter
  • Fresh sage
  • Ground nutmeg
  • Salt

Dice pumpkin. Gently brown chopped shallot in a little EVO oil, add diced pumpkin and a few tbsps of water.
Cook until the pumpkin is soft and dry. Blend until smooth, add cream and eggs, and continue blending in all remaining ingredients. Season with salt and nutmeg.
Grease some molds with butter and pour in the mixture. Cook in a bain marie for 25 minutes at 180°C.

Make crispy wafers with Parmigiano Reggiano cheese.

Mix the pecorino cheese with black truffle spread with a few tbsps of warm water until smooth, and pour over the flans, once cooked and removed from their molds.

The recommended
product

Pecorino cheese spread with prized black truffle

Pecorino cheese spread with prized black truffle

Sauces, spreads and condiments
24,60  Add to cart

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