A soft flan of sweet and velvety carrots, enriched by the unmistakable flavor of Parmigiano Reggiano Vacche Rosse aged 24 months. Fresh chives and paprika powder add an irresistible aromatic and colorful note. An elegant appetizer that wins over with simplicity and authenticity.
Peel the carrots and cut them into slices. Cook them in salted boiling water until soft (about 10 minutes). Drain and let them cool slightly.
Blend the carrots with extra virgin olive oil, salt, and pepper until you get a smooth cream.
In a bowl, beat the eggs with the cream and grated Parmigiano Reggiano Vacche Rosse. Incorporate the carrot cream and mix well.
Butter and sprinkle breadcrumbs on 4 baking molds (ramekins or cocottes).
Pour the mixture into the molds, place them in a baking dish with hot water up to half the height, and bake in a static oven at 170°C for about 30 minutes (bain-marie), until firm but still soft.
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.
Store covered in the refrigerator for up to 2 days. Reheat briefly in the oven or microwave before serving.
Italia, Emilia Romagna
| Energy (kcal) | 139.82 |
| Carbohydrates (g) | 4.13 |
| of which Sugars (g) | 4.13 |
| Fat (g) | 10.32 |
| of which Saturates (g) | 5.05 |
| Protein (g) | 7.12 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.14 |
