I didn’t expect this savoury flan to be so good, I created to easily remedy dinner instead it came out something really good and the next day I ate the rest of it. I have often seen the recipe on internet but I never follow a specific recipes, only imagination, amazing ingredients and lot of love, as always.
cook peas with a little bit of water, a bit of salt and a table spoon of extra virgin olive oil. Cover the pan and let the peas make soft. Leave the beans to soak for a few hours.
Eggs must be whisked perfectly in a bowl. Join peas, season with salt black pepper and nutmeg. Cut in julienne the sun dried tomatoes and join to the other ingredients with cheese and a bit of oil. Put it all in a non-stick stamp and cook in oven, well ventilated, already hot at 200 degrees for 20 minutes.
Around me everyone discuss about the possible summer tourist destinations of this year and, in the meantime I think about the memories of my last year trip in Sicily, 15 intensive days that allow me to visit all the Sicilian coast.
In every city I tasted the cardinal point, traditions and typical dishes; I really enjoy this rich and intense trip that I will always remember…
And thinking about that days (but also my love for pistachio) that this dish born….a perfect marriage between backed ricotta and this particular Genesis Pesto. Their pesto is composed exclusively of pistacchio, extra virgin olive oil and sea salt.
Ingredients and method for 4 people:
Put the ricotta in the static oven at 160 degrees for 40 minutes in order to lose a part of the water inside.
After 20 minutes boil some water for pasta.
When water is boiling, put salt and pasta. Once is ready, before drain pasta, add some of the water in the pistachio pesto.
Amalgamate pasta and pesto and pillow on plates the crumble ricotta and pistachos.
for this recipe i used the rare and delicious cotogna apple jam. It’s produced with fresh cotogna apple and just the 19% of sugar.
Put the ricotta in a bowl, add also sugar and smash with a fork, then, add the lemon juice and grate the tonka twofer, after that amalgamate for good all the ingredients. Take some little stamps, better the silicon ones and full with the ricotta compost.In collaboration with: Una pasticciona in cucina