{"id":7279,"date":"2021-11-17T11:33:50","date_gmt":"2021-11-17T10:33:50","guid":{"rendered":"https:\/\/www.trustyourtaste.eu\/?p=7279"},"modified":"2022-05-18T11:40:33","modified_gmt":"2022-05-18T09:40:33","slug":"light-ricotta-flan-pancetta-piacentina-pdo-walnut-biscuit","status":"publish","type":"post","link":"https:\/\/www.trustyourtaste.eu\/en\/for-consumers\/light-ricotta-flan-pancetta-piacentina-pdo-walnut-biscuit\/","title":{"rendered":"LIGHT RICOTTA FLAN, Pancetta Piacentina PDO, WALNUT BISCUIT"},"content":{"rendered":"

Ingredients:<\/p>\n

For the walnut biscuit
\nIngredients
\n30 g butter
\n10 g Pancetta Piacentina DOP cut into cubes
\n20 g walnut flour
\n20 g flour
\n3 g sugar
\n1 g salt<\/p>\n

For the flan
\n240 g ricotta
\n60 g egg white
\n20 g butter
\n10 g flour
\n30 g milk
\n30 g Parmesan cheese PDO
\n5 g salt
\n0.5 g nutmeg<\/p>\n

-Procedure
\nMix everything together to obtain a homogeneous mixture.
\nSpread the mixture on a sheet of baking paper and bake in the oven at 160\u00b0 for 15 minutes.
\nLeave to cool.<\/p>\n

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.
\nMix the cream with the ricotta and Parmigiano Reggiano DOP until smooth.
\nGently incorporate the egg whites.
\nPour the mixture into a pastry bag, fill the silicone moulds and bake in a steam oven at 90\u00b0 for 20 minutes.
\nAllow to cool and unmould.<\/p>\n