A delicate, balanced, and surprisingly versatile dish: vegetable flan is a great classic that I love to reinterpret with little personal touches. In this version, the pairing with Parmigiano Reggiano sauce makes it even more enveloping, perfect for starting an elegant dinner or as a complete vegetarian dish.
The base is simple: zucchini, eggs, cream, and Parmesan cheese, for a soft and velvety texture. The contrast with the savory and creamy sauce makes it a refined yet comforting dish. Try it!
Ingredients
For the zucchini flan:
- 4 eggs
- 250 ml of fresh liquid cream
- 5 tablespoons of parmesan cheese
- 3 tablespoons of flour
- 500 g of courgettes or carrots
- 1 onion
- extra virgin olive oil, salt and pepper to taste
For the parmesan sauce:
- 250 ml of liquid cream
- 100 g of parmesan cheese
- 1 goat’s milk cheese
- nutmeg to taste
- salt and pepper to taste
Procedure
Clean the vegetables, cut them into slices and sauté them in a pan with a shallot or onion and a little extra virgin olive oil, salt and pepper.
Place the cream, eggs, flour, and grated Parmesan cheese in a food processor. Blend everything together. Add the vegetables and blend some more.
Place the mixture obtained into the appropriate buttered and floured aluminum molds . Bake in a bain-marie for about 30 minutes at 180°C .
For the sauce: melt the cream, parmesan and goat cheese in a bain-marie. Add a little grated nutmeg. Season with salt and pepper if necessary.
Serve with the mirror flan on the plate.
For an alternative version , you can replace the Parmesan sauce with a light sauté of clams: an excellent idea for a fish-based dinner.
Enjoy your meal!
