In Italian cuisine, the art of combining authentic flavours and top quality ingredients results in an extraordinary culinary experience. And if there is an ingredient that embodies the gastronomic excellence of our country, it is surely Prosciutto di San Daniele. With its ancient history and unmistakeable flavour, this culinary gem is a true icon of Italian cuisine which is loved and enjoyed across the globe.
Each slice of Prosciutto di San Daniele encapsulates centuries of tradition and craftsmanship. Its delicate aroma, melt-in-the-mouth texture and unique sweetness make it the undisputed star of every dish that has the privilege of featuring it. Today, we embark on a flavourful journey that brings out its extraordinary qualities in full force.
Imagine a culinary work of art, a feast for the eyes and the palate, where brilliant colours meld with exquisite flavours. The two-tone broccoli and carrot flans with Prosciutto di San Daniele are a creation that combine the freshness and vibrancy of the vegetables with the richness and creaminess of one of Italy’s finest culinary treasures.
In this dish, the sweetness of the carrot blends with the gentle bitterness of the broccoli, creating a unique and irresistible balance of flavours. But it is the Prosciutto di San Daniele that adds that touch of sophistication and complexity, elevating each bite to a true culinary experience.
Imagine the soft flans which melt in the mouth, contrasted by the sweetness of the vegetables and the flavoursome Prosciutto di San Daniele that delicately dances across the palate. It’s a harmonious balance of flavours and sensations that delights the senses and satisfies the soul, a culinary experience that will transport you straight to the hills of Friuli-Venezia Giulia, the birthplace of Prosciutto di San Daniele.
Prepare to let yourself be overcome by the magic of this dish, to explore new culinary horizons and to discover the true meaning of authentic Italian taste. This is more than a mere recipe for two-tone broccoli and carrot flans with Prosciutto di San Daniele, this is an unforgettable culinary experience that will take you on a journey of flavours and traditions from our beloved Italy.
Bon appetite!
Ingredients
For the flans
- 500 g of broccoli
- 500 g of carrot
- 4 eggs
- 200 g of cow’s milk ricotta
- 4 tbsp of breadcrumbs
- 4 fresh sage leaves
- salt to taste
- pepper to taste
For the creamy cheese sauce
- 100 g of grated cheese
- around 150ml of milk
- salt to taste
- pepper to taste
- a pinch of nutmeg
- To garnish
- 6 slices of Prosciutto di San Daniele
- pink peppercorns to taste
Everything else you’ll need
- 6 aluminium moulds or ramekins for the flans
- butter for greasing
Instructions
- Wash, clean and boil the broccoli and carrot in two separate pans for about thirty minutes.
- Grease the moulds with the butter.
- Add the carrots, 100g of ricotta, 2 tbsp of breadcrumbs, 2 whole eggs, 2 sage leaves, salt and pepper into a mixer or a food processor. Blend until it has a smooth consistency and add two tablespoonfuls into each mould.
- Rinse the mixer/food processor bowl and repeat the same method with the broccoli, i.e. blending it with 100g of ricotta, 2 tbsp of breadcrumbs, 2 whole eggs, 2 sage leaves, salt and pepper.
- Add 2 tablespoonfuls of the mixture into each mould, on top of the carrot mixture.
- Level off evenly and cook for 45-50 minutes at 160° in a preheated oven in a bain-marie (put the moulds in a deep oven-proof dish, pour hot water into the dish so that the moulds are half immersed – or, if your oven has this feature, use the bain-marie setting).
- Pour the grated cheese into a small saucepan and, over a low heat, let it melt, gradually adding in the milk and mixing with a whisk (slowly add the milk until it has the desired consistency). Turn off the heat and add salt, pepper and a pinch of nutmeg.
- Turn the flans out onto the plates, pour the creamy cheese sauce on top, add a slice of Prosciutto di San Daniele and some pink peppercorns.
