Salami and ricotta flan with leeks in Filo Pastry

One baked phyllo, ricotta, sausage and leeks. I love the Phyllo Dough, is versatile, slight, crunchy. A guarantee of success. The dish, Actually, contains many ingredients that are essential for me: La ricotta, from good siciliana, of course, sheep; salame Sant'Angelo di Brolo (You can of course use whatever you prefer); leeks. It does in no time, cooks in 10 minutes and is a fabulous appetizer. Excluding the salami, It's a tasty dish for vegetarians.

Ingredients for 4 people:

• 150 grams of phyllo dough
• 300 grams of fresh ricotta di pecora
• 2 leeks
• 100 grams of diced salami
• 60 grams of shredded PDO Parmigiano reggiano
• an egg
• salt and pepper
• a pinch of nutmeg
• 3 tablespoons extra virgin olive oil, In addition to the one used for greasing the ramekins

Preheat oven to 200 degrees. Lightly oil the molds for Cupcakes and overlaying line in each mould four sheets of phyllo dough, that first you have to slightly grease with very little oil, to ensure that they adhere well to each other.

In a pan, put two tablespoons of oil and leeks, cut into thin slices. Add salt and sauté over low heat and help you, If necessary, with a little hot water.

In a bowl, combine the ricotta cheese, the Parmesan, the egg, the tiny diced salami, nutmeg. Season with salt and pepper. Mix well and pour into molds. Put the leeks on each Patty and bake for 12-15 minutes, until the phyllo is golden and crispy. Serve the dish warm.

THE PAIRING: recommend a Chardonnay South Tyrol. We chose one of the cellars Ritterhof Kaltern. Is’ a fresh wine, fruity, aromatic and discrete body.