Home » I was disconsolate on a diet then I discovered vegetable flans: they revolutionized my lunches and dinners

I was disconsolate on a diet then I discovered vegetable flans: they revolutionized my lunches and dinners

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I was disconsolate on a diet then I discovered vegetable flans: they revolutionized my lunches and dinners

Flan di verdure – Depositphotos – Laterradelgusto.it

A nice idea for eating vegetables in an appetizing way comes from this simple preparation that children will also like

Il flan, term borrowed from the French which in Italy stands for flan, indicates a classic of Italian cuisine usually served as an appetizer or main course. The flan or vegetable flan It is particularly suitable for those who prefer to follow a vegetarian diet, but above all it is a smart and genuine way to get children to eat vegetables.

Everyone vegetables they can be used to make this dish: the important thing is that they are in season and of good quality. All must be previously cooked and then chopped or pureed. Even if the doses of the ingredients vary from recipe to recipe, it is always important to maintain the right proportion between them vegetables, eggs and any other ingredients.

The history of flan it also takes us back to times when food was scarce. This preparation allowed scraps and leftovers to be used to transform them into a nutritious and appetizing recycled dish. The most emblematic recipe is lo Autarchic flan published by Italian Cuisine in 1940for a competition announced by the editorial staff, signed by a reader hidden by the pseudonym of Adriatica n. 2.

It can be prepared with vegetables of your choicebased on seasonal availability, and variously enriched according to personal tastes, with delicious stringy cheese such as scamorza and provola, or with salami or speck cut into cubes, which will also give a savory note to the pie.

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Cooking flan

For cooking flan a mold previously greased and sprinkled with breadcrumbs or other insulating material that matches the flavor of the mixture (almond or hazelnut crumbs, poppy seeds, coarsely chopped biscuits, bran, etc.) is used. There cooking is in the ovenpossibly also in a bain-marie if you prefer gentler cooking.

The grandmothers said that it flan it was ready when it came away from the walls of the mold. If, after the indicated time, it flan if it is not yet cooked, but is already golden on the surface, it is better to cover it with aluminum foil and continue cooking for a few more minutes, always between 160-180 degrees.

Flan on fondue mirror – Depositphotos – Laterradelgusto.it

How to prepare a perfect flan

Cut into thin slices carrots (250 g) e zuchinis (300 g) and sauté them in a pan with a drizzle of oil, 1/2 chopped onion and a pinch of salt for about 10 minutes, until the vegetables are tender. Cook them spinach (300 g) by sautéing them in a pan with a little oil. Combine all the ingredients in the mixer verdure together with 500 ml of bechamel, grated parmesan (80 g) and an egg.

Grease them with oil stencils and sprinkle them with breadcrumbs. Pour the mixture in about 2/3 of the way. Arrange the stencils on a baking tray with high sides, fill it 2/3 full with boiling water and cook flan in a bain-marie for about 20 minutes at 180° in a ventilated oven. Serve
il vegetable flan very hot accompanied by a cheese fondue savory like gorgonzola,

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