The GREEN BEAN AND RICOTTA FLAN, delicate, wholesome and with a simple yet embracing flavor, is a versatile dish perfect to serve as an appetizer, side dish or vegetarian main. Made with blanched green beans, eggs, grated cheese and ricotta, this flan wins you over with its soft interior and slightly crisp top.
Ideal for highlighting fresh seasonal green beans, it is excellent both straight from the oven and at room temperature. A rustic yet refined comfort food, perfect for a family lunch, a summer buffet or as a tasty alternative to classic roasted vegetables.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb 2 oz green beans
- 3 eggs (medium, at room temperature)
- 2/3 cup ricotta
- 1 cup grated Parmesan
- to taste salt
- to taste black pepper
- to taste nutmeg
- 1 tbsp breadcrumbs (+ extra for the pan)
- to taste extra-virgin olive oil
What you’ll need for the green bean and ricotta flan
- 1 Pot
- 1 Bowl
- 1 Loaf pan
- 1 Hand whisk
- 1 Cutting board
Preparation: green bean and ricotta flan
Trim the green beans, wash them and cook them in salted boiling water for about 10–12 minutes, until tender.
Transfer them to cold water to stop the cooking and drain well. Once cool, cut them into pieces.In a large bowl, beat the eggs with the ricotta, the Parmesan, a pinch of salt, pepper and a grating of nutmeg.
Add the green beans, the breadcrumbs and mix everything well.Grease a loaf pan or baking dish (8–8.7 in) and dust it with breadcrumbs. You can also use a disposable aluminum loaf pan.
Pour in the mixture, level it and add a drizzle of olive oil on the surface.Bake the green bean flan in a preheated conventional oven at 356 °F for about 35–40 minutes, until golden on top and set.
Let it cool slightly before unmolding and serving sliced.
Storage
Store in the fridge in an airtight container or wrapped in plastic wrap for 2–3 days. Great to take to the office or on a picnic.
