Ingredients

• 400 g ricotta
• 80 g of cut chicory
• 50 g shelled and peeled almonds
• 40 g fresh cream
• saffron powder
• salt
• extra virgin olive oil

For the recipe of small ricotta and saffron flans with chicory with almonds, blend the ricotta with 1 sachet of saffron, cream, 2 tablespoons of oil and a pinch of salt. Grease 4 molds with a little oil and divide the mixture into them.
Bake in the oven at 160 ° C for 13-14 minutes, until the flans are firm, then gently unmold. Bake the almonds at the same time and toast them for 10 minutes.
Wash the chicory, cut it into strips, arrange it on plates, lay the flans on top, garnish with chopped almonds and, to taste, with garlic flowers.

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