Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 45 minuti |
Ingredients
| 500 g | pumpkin |
| 2 | eggs |
| 200 mL | Sterilgarda béchamel sauce |
| 80 g | grated cheese |
| 100 g | speck |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Cut the pumpkin into small pieces, removing the peel and stem, then place them in a pan with extra virgin olive oil, salt, and pepper and soften them, turning occasionally with a ladle.
- Blend the softened pumpkin with an immersion blender until it becomes a puree.
- Add the well-beaten eggs, grated cheese, and Sterilgarda Béchamel to the puree and mix well to obtain a creamy flan base.
- Place a few slices of smoked speck inside the aluminum muffin molds (without needing to grease them).
- Pour the mixture into the molds using a spoon, being careful not to go over the edges.
- Arrange the molds on a baking tray and bake in a preheated oven at 200°C for 15 minutes.
- Halfway through cooking, remove from the oven and cover each flan with another slice of smoked speck.
- Place back in the oven for another 2 minutes or so, until the outside is nice and crispy.
- Wait for the flans to cool, turn them out and arrange them on a serving plate.
Peel the potatoes and cut them into discs about 1 cm thick, boil them in salted water for 15 minutes. Peel the onions and cut them in half, then cut them ...
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