Whether it’s cow, goat, or sheep, this Ricotta and Grana Flan is perfect to serve as an appetizer, but I often and gladly bring it to the table as a one-dish meal garnished with freshly seasoned cherry tomatoes.
Use the ricotta you prefer, so if you want more flavor, the sheep or goat one will be perfect but always choose the freshest ricotta, preferably from the deli or your trusted store, not packaged ones (as much as possible) but if you have no other choice, let it drain well.
Then a few other ingredients and you’re good to go, you don’t need to be an expert in the kitchen to bring to the table a delicious, very soft, and vegetarian Ricotta and Grana Flan.
Below I leave you other delicious ideas with ricotta as the star and then, as always, let’s discover how to prepare the Ricotta and Grana Flan right below the photo!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 318.50 (Kcal)
- Carbohydrates 10.32 (g) of which sugars 0.69 (g)
- Proteins 22.94 (g)
- Fat 20.83 (g) of which saturated 11.77 (g)of which unsaturated 6.93 (g)
- Fibers 1.09 (g)
- Sodium 424.27 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Ricotta and Grana Flan
- 17.6 oz ricotta
- 2.8 oz Grana Padano, grated
- 4 eggs (medium-large)
- 3 tbsp flour
- 2 pinches salt
- to taste black pepper
- 1 sprig basil (fresh)
- 1 sprig rosemary
- 10 cherry tomatoes (or grape tomatoes)
- 1 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Spatula rubber
- 1 Loaf Pan 750 grams
Preparation of Ricotta and Grana Flan
If your ricotta is packaged, let it drain from its liquid inside a fine mesh sieve for at least 30 minutes.
Work the ricotta with a spatula inside a large bowl.
Add the grated Grana Padano and the eggs one at a time, incorporating everything well with the spatula.
Add the flour, salt, and pepper then the finely chopped herbs, you can use other aromatic herbs as you like.
Preheat the oven to 338°F in static mode and in the meantime line the loaf pan with parchment paper.
Bake in the center rack of the oven for at least 35/40 minutes. You can also cook it in the air fryer at 338°F for 20 minutes.
Once cooked, let it cool before removing it from the pan and in the meantime cut the cherry tomatoes into wedges, season them with a little salt and a drop of extra virgin olive oil.
Place it on a serving dish, decorate the top with the cherry tomatoes and some washed and dried basil leaves and serve.
Storage, Tips, and Variations for Ricotta and Grana Flan
The ricotta flan keeps in the refrigerator for 3 days in an airtight container, freezing is not recommended.
You can use the aromatic herbs you like best, either fresh or dried.
Use a good quality ricotta, either cow or goat depending on the flavor you want, goat is much more flavorful.
Other Recipes
If you want to see other types of recipes you can return to HOME
If you don’t want to miss any recipe you can follow me on my Facebook Page, just activate the notifications and see how many new recipes every day.
