IPSSAR IST ALB Piobbico
Little flan with spinach and hot heart
Recipe by Brajan Drazhi, Alessandro Cignali, Gerald Rushiti, Giovanni Leoni, Daniel Demolli
How to make leek and potato cream:
Peel and cut potetatoes in slices. Put potatoes and cut sleek in a pan with a touch of butter .Cook them and add salt and pepper. Add hot water and milk , cook for 20 minutes.
Then blend it till you will obtain a smooth cream. Add a touch of butter and two little spoons of Parmigiano Reggiano. Leave it for one minute.
How to proceed to make the little spinach flan:
Wash the spinach and dry them with a kitchen towel. Put some oil in fried pan, add the spinach and cover it, cook them for 4/5 minutes till they will be cooked. Add some salt and pepper as you like .Drain the spinach completely and put the excess liquid in a cup. Blend the spinach with eggs and grated chees , salt and nutmeg and cream at the end .You will obtain a cream. Put some butter inside the 125ml steel cups.
Put the doug in the cream add some casciotta cheese and cover it.
Now cook it :put the little steel cup in a hoven pain , add a lot hot water .Cook oven at 180° 25/30 minutes or in a convection oven at 160° for 15/20 minutes.
Check the cooking , put a little toothpick inside the flan , if it is dry it means it is ready. When they will be cooked churn out them and leave them cool.
How to make the coral paste:
Blend the ingredients for one minutes in an immersion mixer. Put 30g red color in a nonstick frying pan hot at 190°. Cook it, lower the fire power till the total evaporation of water.
Remove from pan and put over absorbent kitchen paper.
Ingredient potatoes cream:
• 160ml water
• 300g potatoes
• 45g leek
• Salt as required
• Pepper as required
• 1 sachet of saffron
• Parmigiano Reggiano cheese as required
Ingredient of little flan:
• Spinach 250g
• Parmigiano reggiano 55g
• 2 eggs
• 50g T&C tartufata sauce
• Salt as required
• Pepper as required
• Extra virgin oilve oil EVO
• Nutmeg as required
• Casciotta cheese 50g
• Cream 20ml
Coral paste Ingredients:
• 210 ml water
• 60 ml sunflower oil
• Flour 27 g
• Food coloring as required
Decoration:
• Truffle in slices
• Coral cruncky wafer
Product
