Vegetable and Provola Flan
Gianluca Galliera
Menù Ingredients
15 g. Dry Yeast
100 g. Rolled pancetta to garnish(12 slices)
5 g. Fresh Basil
50 g. Parmigiano Reggiano cheese , gated
5 g. Salt
N° 3 Egg yolks
100 ml. Fresh Cream
100 ml. Milk
50 g. Potato starch
250 g. Flour
q.s. Pepe
N° 3 Egg whites
100 g Smoked diced provola cheese
Sift the flour and potato starch into a bowl and mix with the milk, the cream and the egg yolks to create a creamy and even mixture. Add salt and pepper, the grated Parmigiano Reggiano, the basil cut into julienne, the dry yeast and the Smoked Provola cheese. Then add the Harmony vegetables (Drained) and the Peppers coarsely chopped. Knead all the ingredients and incorporate the previously whipped egg whites. Pour the mixture into a greased ring cake mould with non‑stick spray and bake in a pre-heated oven for about 40‑50 minutes at 170° C. Serve the flan garnished with pancetta.
