Flan courgette with Parmigiano Reggiano truffle cream
INGREDIENTS FOR ABOUT 4 PEOPLE
Ingredients for about 5 flans:
- 2 courgettes
- 2 egg whites
- 2 tablespoons of grated Parmesan cheese
- 100 ml of milk
- 35 gr of butter
- 70 gr of potato flakes (equivalent to a bag of mashed potatoes)
- Salt to taste.
- pepper as needed.
- Preparation: Wash the courgettes, tick and cut into chunks. Cook them for 10 minutes in a pan with extra virgin olive oil and a clove of unpeeled garlic (which will be removed after cooking), salt, pepper and half a glass of water.
- When they are cooked but still crunchy, let them cool and, with the help of an immersion blender, reduce them to a not too liquid cream. In a bowl, pour the potato flakes, melted butter, egg whites, grated Parmesan, salt and pepper and the courgette cream. Mix well and turn on the oven at 200 degrees.
- Grease the cups to the brim and bake for 15/20 minutes. Remove from the oven and serve on a bed of CREAM OF PARMIGIANO REGGIANO WITH CALZETTI TRUFFLE (if it is too solid, heat it and add a tablespoon of hot cooking water).