LIGHT RICOTTA FLAN, Pancetta Piacentina PDO, WALNUT BISCUIT
Ingredients:
For the walnut biscuit
Ingredients
30 g butter
10 g Pancetta Piacentina DOP cut into cubes
20 g walnut flour
20 g flour
3 g sugar
1 g salt
For the flan
240 g ricotta
60 g egg white
20 g butter
10 g flour
30 g milk
30 g Parmesan cheese PDO
5 g salt
0.5 g nutmeg
-Procedure
Mix everything together to obtain a homogeneous mixture.
Spread the mixture on a sheet of baking paper and bake in the oven at 160° for 15 minutes.
Leave to cool.
Melt the butter in a saucepan, add the flour and make a roux. Pour in the milk and stir until smooth. Season with salt and pepper.
Mix the cream with the ricotta and Parmigiano Reggiano DOP until smooth.
Gently incorporate the egg whites.
Pour the mixture into a pastry bag, fill the silicone moulds and bake in a steam oven at 90° for 20 minutes.
Allow to cool and unmould.
