INGREDIENTS
- broccoli – 1 head
- riccota – 9 oz (250 g) salted
- crème fraîche – 3.5 oz (100 g) or sour cream
- eggs – 4 pcs.
- salt – 1 pinch (or depends on the saltiness of the ricotta)
- black pepper – 3 pinches
- almonds – 1 handful of sliced almonds
- almonds – 4 tbsp. ground (almond flour)
- butter – 1 small lump for greasing the molds
HOW TO COOK
Break the broccoli into individual pieces and wash them.
Blanch them in boiling water for 5 to 7 minutes, remove them with a slotted spoon and strain them well.
Beat the eggs with a little salt and black pepper. Add the ricotta and cream and mix.
Grease clay or ceramic molds generously with butter and arrange the broccoli pieces on the bottom of each one.
Pour the flan mixture over them, distributing the amount evenly among all.
Bake in a water bath in an oven preheated to 360°F (180°C) – 15 minutes, then reduce to 300°F (150°C) for a further 45 minutes, or until they aquire a golden brown color.
During the last 10 minutes, sprinkle the savory flans with ground and sliced almonds on top.
Serve the warm broccoli and ricotta savory flan as an appetizer or a light dinner.
Enjoy your meal!
Source tastycraze.com
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