Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 2 heads of endive
- - 2 fennel
- - 300 g tomatoes, peeled
- - 120 g ricotta cheese
- - 100 g smoked cheese
- - 2 eggs
- - 2 cloves of garlic
- - 1 sprig of rosemary
- - Extra virgin olive oil
- - salt
- - pepper
- - Cinnamon
- - butter
- - Cornmeal
INSTRUCTIONS
- Set aside 4-5 cm of the tips of the heads of Belgian endive and slice the rest into 1 cm large strips.
- Mince a clove of garlic and rosemary, then brown them in a thick-bottomed pan with 2-3 tablespoons of olive oil, add the sliced fennel and the endive. Salt and cook for 10 minutes.
- Beat the eggs with the milk with a whisk, add the grated or coarsely chopped provolone, with a pinch of salt and freshly ground pepper, then add the cheese and stir until creamy, smooth and uniform. At the end, add the warm vegetables.
- Grease 4 small molds and pass with the corn flour, at this point fill them with the mixture and bake at 180 ° C for about 25 minutes.
- Golden in the same pan where You cooked the vegetables a clove of minced garlic with 2 tablespoons of olive oil, then add the tomatoes cutted into slices, salt and cook for 10 minutes on medium heat. Pass the sauce through a sieve and season it with a pinch of cinnamon
- Turn out the flan and let it cool for 5 minutes, cover with the tomato sauce, decorate with bits of endive and serve.
