Pumpkin flan, potatoes and ricotta: easy, very soft, greedy, vegetarian, by season. This vegetable flan is really delicious, There are no other words for it. Among other things, Today you do with pumpkin, tomorrow with broccoli, the day after tomorrow with artichokes. In short, jolly is a real recipe, to be served in small, elegant portions. Or, even in a lovely classic pan, if you are in the family, or if you want to bring a picnic or serve at a dinner between friends very informal.
Is, since we are in the season of pumpkin, take a look all my RECIPES WITH PUMPKIN, surely find someone suitable to you!
To prepare the pie pumpkin and potatoes, I prefer to cook the pumpkin in the oven, because it dries very slightly and candy, giving the flan a very tasty flavor, especially, reducing to zero the risk of an excess of moisture. If you do not want to turn on the oven, you can also cook the steamed pumpkin. We do not recommend, instead, Boil the pumpkin, because it impregnerebbe of water and the flan would be soaked inside. Mixed seeds and smoked Provelette inside are a stroke of genius: the seeds are crisp and tasty and provolone dissolves, with smoked hints, the sweet taste of the pudding. Enjoy this easy pumpkin pie and potatoes for an aperitif or a light dinner, you will not regret. Have a good day!
PUMPKIN FLAN, POTATOES AND CHEESE (easy recipe)Print This
- 600 grams of pumpkin Red
- 2 eggs
- 500 grams of potatoes
- 250 grams of ricotta cheese
- 1/2 cup of cream
- 70 grams of grated pecorino cheese Dop
- 80 grams of grated parmigiano Reggiano PDO
- 150 grams of smoked cheese
- salt and pepper, to taste
- mixed seeds, to taste
- butter to grease the cocotte
Pere prepare the pie pumpkin, potatoes and ricotta, preheat the oven to 200 grams static. Wash the pumpkin, remove the Peel, remove the seeds and cut into small pieces (the smaller before they will cook). Bake in the oven for 30 minutes or until the pumpkin won't be tender. Lower the oven to 180 degrees.
Wash potatoes and boil them in salted water, then Peel and mash coarsely with a fork.
Separate the egg whites from the yolks.
Put the ricotta in a large bowl, combine the egg yolks and work with a whisk until the mixture is smooth and creamy. Add the cream and mix well. Add the grated Parmesan and pecorino, then the smoked diced very small, the mashed potatoes and the pieces of pumpkin. Stir everything carefully and season with salt and pepper.
Whisk the egg whites and add them to the mixture stirring with a spatula and doing a movement from top to bottom to incorporate as much air as possible.
Grease the cocotte, But if your family can also use a single dish if you want then serving sizes directly from the Pan. Pour the mixture in cocotte, filling them to the brim and sprinkle the top of the pumpkin pies, potatoes and ricotta with mixed seeds.
Bake in the oven for 30 minutes. Allow to cool pumpkin flans, potatoes and cottage cheese for a few minutes before serving. Bon appétit!
THE PAIRING: “Pozzodorico” is a white wine produced from Cellar Cincinnatus, nel Lazio, Cori (province of Latina). A wine produced from a native grape of Lazio, the Bellone, retrieved by this cooperative Winery, bringing together more than two hundred members. Pozzodorico is fermented in oak barrels, smells gently of vanilla with touches of smoke, which result from the flow of wine in the Woods; the taste is soft with an acidity that is contained; good gustatory pertistenza. With this recipe, the acidity goes well with savoury tastes and attenuates fats, While the aroma of the cheese goes in accordance with the smoky scent of the wine.
If you want, you can follow the same procedure using other vegetables, such as broccoli, artichokes or cauliflower.