RECIPE FROM MARINA COLONNA - RICOTTA FLAN WITH MIXED SALAD
SERVES 4
PREHEAT oven to 350 degrees F
INGREDIENTS:
8.8 oz Cow’s Milk Ricotta
3.5 oz shelled and boiled peas
2.0 oz Grana Padano or Parmesan Reggiano Cheese
1.5 oz Pate di Olive from Uncommon Gourmet
Butter and Flour OR Baking Spray with Flour for Muffin pan
Salt and pepper to taste
12 Asparagus spears, blanched
10 Strawberries, diced
2 Small Zucchinis
1 Egg + 1 additional Egg yolk
Bag of Mixed Salad Greens
12 fresh basil leaves
Marina Colonna Lemon Infused Extra Virgin Olive Oil from Uncommon Gourmet
METHOD:
Combine the two cheeses in a bowl with half the peas plus the egg + the extra yolk.
Mix well with a spoon, then add salt and pepper to taste.
Either butter and flour the muffin pan or spray it with Baking Spray.
Fill the muffin pan cups half-full with the cheese mixture.
Gently add a spoonful of Pate di Olive on top of the cheese mixture.
Then, finish filling the muffin cups with the cheese mixture.
Place the muffin pan in the oven and bake at 350 degrees F for 30 minutes.
While the Flan is baking, clean and trim the asparagus; then blanch on the stove in salted water just long enough to keep the spears crunchy.
Drain and cut each spear into three or four pieces, then set aside.
Slice the zucchinis into thick rounds and blanch for 1 minute – then set aside.
In a large bowl, combine the mixed greens with the asparagus, zucchinis, peas and diced strawberries. Season with salt and pepper plus the Colonna Lemon Infused EVOO.
Serve the salad with the warm Ricotta Flan.