Carrot flan with Parmigiano Reggiano Vacche Rosse and chives

Preparation

1. STEP 1 OF 6

   Peel the carrots and cut them into slices. Cook them in salted boiling water until they are soft (about 10 minutes). Drain and let them cool slightly.

2. STEP 2 OF 6

   Blend the carrots with extra virgin olive oil, salt, and pepper until you get a smooth cream.

3. STEP 3 OF 6

   In a bowl, beat the eggs with the cream and grated Parmigiano Reggiano Vacche Rosse. Incorporate the carrot cream and mix well.

4. STEP 4 OF 6

   Butter and sprinkle with breadcrumbs 4 oven molds (ramekins or small cocottes).

5. STEP 5 OF 6

   Pour the mixture into the molds, place in a baking dish with hot water up to half height and bake in a static oven at 170°C for about 30 minutes (in a bain-marie), until they are firm but still soft.

6. STEP 6 OF 6

   Unmold the flans or serve them directly in the cocottes, sprinkle with grated Parmigiano Vacche Rosse, a pinch of sweet paprika, and freshly chopped chives.

Suggestions

• To accompany

• To accompany

General Information

Analysis

Macronutrients (100 gr)