Ingredients
- 4 hg Artigiana sheep’s ricotta fresca
- 1 egg yolk
- 1 hg grated Artigiana Gran pecorino pugliese
- Extra virgin olive oil
- Salt
- Nutmeg
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RECEIVE LISTPreparazione
Mix the ricotta and the egg yolk very well with a wooden spoon, until it becomes fluffy. Season it with salt, grated nutmeg, about 60 grams of grated Gran Pecorino Pugliese and add the oil slowly, continuing to stir with the spoon. As soon as the mixture is homogeneous, pour it into a lightly greased mould, cover it with foil and put it in the oven heated to 150°C. After about half an hour, remove the paper and left it cooking for another two minutes maximum to make the flan more crunchy. Serve the flan cut into cubes, sprinkled with cheese and dressed with a drizzle of extra virgin olive oil. The flans present in Apulian cuisine are generally prepared with vegetables, such as peas, spinach or carrots. This recipe has the undoubted merit of making known the unexpressed potential of ricotta. Served as an appetizer, the ricotta flan can be prepared with some small variations, such as the addition of chopped basil or grated lemon peel in the dough, and if desired, it can be covered with a some tomato sauce.
