Tag: flan

pumpkin and almond flan – Italian cuisine reinvented by Gordon Ramsay

pumpkin and almond flan



Pumpkin and almond flan is an authentic winter delight that evokes the Christmas atmosphere with its unique combination of autumnal flavours. The natural sweetness of the pumpkin, enriched by the aromatic notes of almonds, blends into a versatile and festive dish, perfect for delighting palates during the holidays. The history of pumpkin and almond flan dates back to ancient times, when precisely there pumpkin it was considered an abundant and nutritious resource during the winter season. The practice of using it in many preparations lies in its availability and its versatile qualities in the kitchen. The introduction of almonds, with their rich and aromatic flavor, however, added an element of refinement. Take a portion of this winter dish offers the chance to enjoy a mix of natural sweetness, earthy flavors and crunchy texture.

With the addition cheesetypically parmesan or pecorino, helps to further emphasize the complexity of the dish. To prepare this winter dish, the pumpkin is cooked so that it becomes soft enough to be pureed. Toasted almonds intensify their aroma. After grinding, they are added to the paste along with the other ingredients, including eggs and cheese. The resulting mixture is poured in individual molds or in a baking tray, then cooked until obtaining a creamy and compact consistency. The dish is particularly suitable for serving on cold winter evenings, presented as an appetizer, side dish or even as a main course in a lighter dinner. Furthermore, the pumpkin and almond flan also offers a balanced combination of proteins, healthy fats and complex carbohydrates. Don’t hesitate, follow our recipe and prepare this delight too!



Mushroom bread flan – Italian Cuisine

Mushroom bread flan


First, cut the bread into cubes and place it in a bowl, then sprinkle it with 150 ml of milk, making sure to wet it all over, and let it rest for at least 30 minutes.

Heat some oil in a non-stick pan with the garlic, then add the mushrooms (already thawed, if you used the frozen mixture) and let them cook for about 10 minutes, stirring occasionally.

In the meantime, cut the speck into strips or squares and chop the parsley, then add them to the mushrooms and leave to flavour.

Take the bread again and place it in a baking dish lined with baking paper, trying to create an even layer (help yourself by crushing it a little with the back of a spoon, if necessary).

Cut the fontina into cubes and distribute the mushrooms and then the cheese on top of the bread.

Beat the eggs with the remaining milk (500 ml) and a pinch of salt and pour it over the ingredients in the baking dish.

Wash the cherry tomatoes, cut them in half and distribute them on the surface, with the cut side facing upwards.
Cook for about 40 minutes or until golden brown in a fan oven preheated to 180°C.

The mushroom bread flan is ready, serve it hot or warm.

Artichoke Flan Recipe – Italian Cuisine – Italian Cuisine


Ingrediants

  • 250 g vegetable broth
  • 180 g flour
  • 150 g ricotta
  • 50 g dry white wine
  • 50 g milk
  • 16 g baking powder for pizzas
  • 5 g artichokes
  • 3 eggs
  • 1 shallot
  • lemon
  • mint
  • extra virgin olive oil
  • salt
  • pepper
  • butter and flour for the molds

For the recipe of the artichoke flan, peel the artichokes, cut them in half to remove the internal beard and soak them gradually in 1/2 liter of water with the juice of 1/2 lemon. Also keep part of the stem, which you can peel up to the heart and put together with the artichokes.
Peel the shallot, chop it and brown it in a pan with a drizzle of oil, then add the artichokes and stems and let them flavor. Deglaze with the white wine, then cook by adding the broth and a few mint leaves, in about 18-20 minutes.
Drain artichokes and stems and blend them with a little of their cooking liquid, add salt and pepper, then pass through a sieve to obtain a smoother cream.
Mix flour and yeast, then add the eggs and milk.
Work ricotta with about 50 g of oil and add it to the mixture, add 200 g of artichoke cream, salt and pepper.
Pour the mixture obtained in 6 molds (ø 6.5 cm, h 6 cm), well greased and floured.
Bake the molds at 170 ° C for about 40 minutes. The flan will be ready when it has a nice golden color: to check the cooking, insert a toothpick, which must come out dry.
Serve the flans accompanying them as desired with any remaining artichoke cream.

Recipe by Antonino Cannavacciuolo

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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