Parmesan cheese flan with almonds & vegetables

Method

1. Preheat oven to 180°. Finely chop the almonds until you get a sort of flour.
2. In a saucepan, combine the cream and milk and warm over a low heat.
3. Meanwhile, finely chop the Parmigiano Reggiano and add to the milk and cream mixture.
4. Mix thoroughly with a hand whisk, season with salt, pepper and a pinch of nutmeg, then bring to a boil. Turn off the heat, add the almond four, mix well and pour the mixture into 4 aluminium moulds.
5. Arrange them on a baking dish and add around 5 cm of water. Bake in a bain-marie for 45 minutes.
6. Meanwhile prepare the diced vegetables: wash the zucchini and the carrots, slice them lengthwise, then into sticks and finally into very small cubes.
7. Heat a pan with a spoonful of oil, add the carrots and fry for 4 minutes. Add the zucchini, and fry for another 4 minutes. Take off the heat.
8. Chop the Parmigiano Reggiano for the waffles and place it, rolled out flat, on a baking tray on wax paper.
9. Put in preheated oven for 5 minutes, cool and crumble the waffle into smaller pieces.
10. Allow the flans to cool down and arrange them on plates.
11. Decorate with a parmesan wafer and a few tbsp. of diced vegetables and sliced almonds, then serve.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

You can enrich the vegetables stir-fry by adding other veggies, like for instance a red bell pepper, an onion..

Serving suggestion

This dish matches well with almost any dish: serve it with meat or vegetable-based side dishes or with a nice mushrooms risotto.

Wine selection

Brunello di Montalcino, Chianti Classico DOCG, Sangiovese, Valpolicella.

Family tip

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Dish history

This parmesan cheese flan with almonds and vegetables makes a refined main-course (replacing meat or fish dishes) or a delicate, appetising entrée, ideal for all dinners with friends and family! Contrary to common belief, flans are not that difficult to prepare and we'll prove it to you!