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.
Take the ham and, after cutting it into small pieces, place it in a blender with the Sterilgarda Strakì, the butter, and the Sterilgarda Semi-Skimmed ...
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