Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 500 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 400 g | asparagus |
| 300 g | carrots |
| 80 g | grated Parmesan cheese |
| 60 g | Flour |
| 50 g | butter |
| 2 | egg |
| q.b. | nutmeg |
| q.b. | salt |
Preparation
- Wash and peel the carrots, immerse them in plenty of hot water, and boil them until soft.
- Clean the asparagus, removing the tough ends, and boil them until tender. Drain the vegetables and let them cool.
- Melt the butter in a saucepan over low heat, remove from the heat, and whisk in the flour.
- Return the saucepan with the butter to the heat and gradually add the Sterilgarda Semi-Skimmed Microfiltered Milk, a little at a time, along with the salt and a little grated nutmeg. Continue cooking until the mixture thickens.
- Take the vegetables, blend the asparagus and place them in a bowl. Do the same with the carrots and place them in another bowl.
- Add half of the Sterilgarda Semi-Skimmed Microfiltered Milk mixture, an egg, and 40g of grated Parmigiano-Reggiano cheese to the carrots and asparagus. Add salt and mix well.
- Lightly butter the flan molds and fill them with half the asparagus mixture and half the carrot mixture.
- Once ready, place the molds in a baking pan filled with water and bake them in a preheated oven at 180°C for 30 minutes.
- Once ready, remove the vegetable flans from the oven and let them cool before turning them out and enjoying them.
Peel the potatoes and grate them into a bowl. Add the onion, baking powder, and flour, then mix everything together. Separate the yolks from the egg whites ...
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