Ingredients
- 1kg of Artigiana fresh ricotta
- verdure miste
- 2-3 multicolor carrots from Polignano
- 1 medium sized zucchini
- 200gr of peas
- 1 pepper
- 3-4 mushrooms
- Grated Artigiana Gran pecorino pugliese
- noce moscata
- Nutmeg
- 2 eggs
- Salt and pepper
- Extra virgin olive oil
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RECEIVE LISTPreparazione
Clean the vegetables and cut them into small pieces, like for a minestrone. In a pan, heat the oil and sauté the vegetables with salt and pepper. You can finish cooking when the carrots become tender. In a bowl, mix the ricotta with 2-3 tablespoons of grated Gran Pecorino Pugliese, pepper and a pinch of nutmeg. Add 2 whole eggs and mix well. Pour the vegetables into the mixture and mix. Take a tall pan to use as a mold (we used a loaf pan). To ensure the success of the flan, we suggest you take a sheet of baking paper, wet it and squeeze it. Place it in the mold making it adhere to the sides and pour in the ricotta and vegetable mixture. Put in the oven at 180° for 30 minutes, until the flan turns golden on the surface. Once cooked, let it cool and turn it upside down on a baking dish where you can cut it into slices.
