The carrot flan is a delicious preparation made with grated carrots, grana cheese, and prosciutto crudo. It is a perfect dish to serve as an appetizer or a light main course.
Wash and coarsely chop 2 fennels
Clean, wash, and grate the carrots
Boil the milk with a pinch of salt and cumin seeds
Add the prepared vegetables and rice, bring back to a boil, then lower the heat and cook, stirring often, until the milk is absorbed
Add 40 g of butter to the rice and season with grana cheese and a bit of pepper
Let it cool slightly, then add the eggs beaten with salt
Line a round mold with parchment paper and cover the bottom and sides with slices of prosciutto
Distribute the rice inside and cover it with the remaining fennel, cleaned, washed, and thinly sliced
Finish the flan with small pieces of butter, cover it with aluminum foil, and bake at 200 degrees for about 20 minutes
Remove the aluminum and continue cooking for another 10/15 minutes
Once cooked, let it cool slightly, unmold, and serve immediately
Peeler
Grater
Non-stick pan
Flan mold
Italia
| Energy (kcal) | 158.47 |
| Carbohydrates (g) | 8.21 |
| of which Sugars (g) | 5.28 |
| Fat (g) | 10.17 |
| of which Saturates (g) | 5.3 |
| Protein (g) | 8.86 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.34 |
