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25 February 2014
ricetta flan di verdure con salsa al pomodoro
snaidero_1

FLAN OF VEGETABLES WITH TOMATO SALSA, PECORINO PASTA AND FRIED CHILI

Flan of vegetables: a perfect appetizer as a prelude to every dining occasion.

Oggi vi proponiamo un piatto che può essere servito sia come secondo che come antipasto: il Flan di Verdure.

INGREDIENTS:
1 sheet of lasagna
200 g of zucchini
1 carrot
50 g of asparagus
200 g of spinach
1 leek
30 g of butter
40 g of grated Parmesan cheese
4 eggs
30 g breadcrumbs
2 dl tomato sauce
4 basil leaves
salt and freshly ground pepper
100 g pecorino cheese
chili oil
extra virgin olive oil

PREPARATION:
Peel the vegetables and cut into 2cm cubes. Rinse the spinach. Heat a tablespoon of olive oil in a pan and the rings of leek, carrots, asparagus and add salt and pepper. Add 1.5 cups of water to create a broth. Cook and evaporate the broth and add chopped spinach and zucchini. When cool, add eggs and grated cheese. Prepare 4 individual modes with the mixture and steam for 30 minutes. Heat the tomato sauce and falvour with fresh basil. Heat 1 dl of chili oil and cut 4 strips of pasta. Fry the pasta in the oil and drain on paper towels. Serve the flan with tomato sauce and pecorino cheese slivers, as well as the pasta wafers with chili. Garnish with fresh basil.

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