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Ricotta and grana padano cheese flan, served with small onions in Modena IGP balsamic vinegar

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
55 minutes
INGREDIENTS PER 12 PEOPLE

grated Grana Padano Cheese – best if aged at least 20 moths, 3,5 oz
milk, 5,6 oz
ricotta cheese from cow milk, 8,4 oz
eggs, 3
wheat flour, 1.4 oz
pinch of salt
olive oil
pickled baby onions, 1 jar – 6.3 oz drained product
brown sugar in crystals, 1 tbsp
Modena IGP balsamic vinegar, 2 tbsp

PROCEDURE

Preheat the oven to 180°C, with a baking tray with high sides filled with water inside
Grease the muffin cups with oil.
Pour the milk with grated Grana Padano cheese in a double bottom pan, in order to melt it.
In a bowl, gently beat the eggs and then add the ricotta cheese.
Start pouring in the bowl Grana Padano cheese and the milk mixture. Using a fork or a whisk,
continuously stir all the ingredients. Add sifted flour, a pinch of pepper and
salt to the mixture, keep stirring.
Fill each greased muffin cup at no more than ¾ of its capacity.
Lay down the muffin cups in the baking tray previously put in the oven. Bake for 25-30 min.
Meanwhile, start boiling the pickled small onions (drained from vinegar), in water for 10
minutes, then drain them and put them in a non-stick pan with a tablespoon of oil. Cook them over a medium heat for a couple of minutes, then add a spoon of brown sugar in crystals and continue cooking for some minutes more until they are caramelized.
Remove from heat and allow to cool.
Then, add 2 tablespoons of balsamic vinegar and stir.
Take the pan out of the oven and remove the flans, with the help of a spoon or a tip of a knife.
Serve each flan with some of the onions. Serve
lukewarm or cold in order to better distinguish all the flavours.
You can also add some drops of balsamic vinegar on the flans .

Thanks to: Bottega39

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