Artichoke flan with cheese fondue and speck

Artichoke flan with cheese fondue and speck: if you like artichokes, pecorino, bacon and soft vegetable patties this soft flan is definitely for you. Is’ an artichoke flan and bechamel, without eggs, I bake it in the oven in a water bath and accompany it with a soft cream cheese and chopped crispy bacon. Is’ truly exquisite: If you don't like artichokes, You can follow the same pattern by substituting any other vegetables like broccoli, cauliflower, Spinach, carrots….

Ingredients for 6 people:

  • 200 grams of very dense béchamel (for the bechamel recipe click here on basics)
  • 5 artichokes
  • 3 tablespoons extra virgin olive oil
  • 15 grams of grated pecorino cheese Dop
  • 30 grams of grated parmigiano reggiano Pdo
  • salt and pepper
  • some’ chopped parsley
  • some’ chopped chives
  • butter and flour to grease and flour the cups of aluminum

for the cheese fondue and seal

  • 100 ml of cream
  • 60 grams of grated pecorino cheese Dop
  • 70 grams of bacon cut into thin strips

Prepare in advance a very dense béchamel sauce and let it cool completely. Meanwhile, clean the artichokes by removing the ends, the leaves harder and the internal barbette, put them for 10 minutes in water acidulated with a little lemon juice and then cut into thin slices. Put the artichokes in a pan with oil and toss, then add salt, pepper and cook covered over low heat until they are soft.

Merge a little’ chives and parsley and processing them to the mixer. Mix with a spatula artichokes smoothies to bechamel, Add the pecorino and parmigiano, Adjust if necessary with salt and pepper and fill with the mixture of aluminum baking cups, buttered and floured, up to 1 cm from the edge. Preheat the oven to 180 degrees static. Put the cups in a baking pan and fill it with water so it gets to 2/3 the height of the cups and bake for 30 minutes or until, touching the surface of flan with a finger, don't feel soft but compact.

While Flans bake, prepare the cream cheese: put the cream in a small saucepan, bring to a boil and then, fire off, Add the pecorino cheese mixing well. Allow to cool because the cream will thicken as it cools. Fry the bacon in a pan without any fat and set aside.

When the flan is cooked, remove from oven and allow to cool for 5 minutes, then unmold the flan and serve with cream cheese, the Diced Bacon and garnished with a little’ chopped chives.

THE PAIRING: We suggest a white wine from Le Marche: a Verdicchio di Matelica Doc, produced by the company Fazi Battaglia, in the province of Macerata. That Verdicchio is characterized by scents of cedar and anise, from a fresh taste and mineral, with a good structure which makes it suitable for this recipe, very strong taste and decided.

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8 comments

ALE 17 May 2019 at 15:42

Hi Ada,
I follow your blog often and I have tried several new recipes, delicious compliments!
I am organizing a dinner with a menu consisting almost entirely of your recipes. I would start with this flan, then paccheri with confit tomatoes sauce, basilica sauce and buffalo, and finally egg cocotte with asparigi! If I can I attempt even in tart cream and strawberries!!
Can I ask you two questions. In this case for the pecorino fondue you mean a type pecorino “romano” cheese or what would you advise me. Another question (I'll make you still here) for cocotte with asparagus cream that uses the liquid it is always fresh or that “cooking”?
Thank you very much for your availability.
Alessandra

Reply
Ada Parisi 17 May 2019 at 16:48

Hello Alessandra, thanks a lot for your confidence and hope that your diners Gradisca! Then the cheese is Roman, or at least another seasoned pecorino, while the cream is liquid fresh, not the cream. Let me know how it goes dinner, I'm sure you'll be very good. A warm greeting

Reply
ALE 17 May 2019 at 17:08

Thank Ada, you are very kind.
We hope everything goes well! 🙂 let you know. Good evening and a warm greeting to you!

Reply
Ada Parisi 20 May 2019 at 11:47

appearance news! A warm greeting, ADA

Reply
Alessandra 21 May 2019 at 14:53

Hi Ada, then the dinner went very well, all good and much appreciated by guests.
The only flaw was that the mixture of flan came a little too soft, so I had some trouble impiattarlo and shape of the cake is not very good output. Perhaps I made the mistake was not having much the white sauce thickened. But beyond the aspects “aesthetic”, the combination of flavors was really good and really enjoyed all. They even managed to make the tart with cream to which I added strawberries in addition to other mixed fruit, appreciated! Thank you very much and see you soon!

Ada Parisi 22 May 2019 at 14:46

Hello Alessandra, I'm glad you liked it all! It is the white sauce should be very thick, They could also have been the artichokes, now that they're almost at the end, They are more watery. A dear greeting and the next! ADA

Anna February 11, 2014 at 18:00

See this late these dishes, What to say, I'm hungry. I eat with my eyes. I have to make him take notes as soon as possible. Teases me right. my compliments, Vist. Smack!

Reply
Sicilians creative in the kitchen February 11, 2014 at 18:02

Thank You Anna! And this I advise you to do this, is exquisite! See you soon, ADA

Reply

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