The broccoli and ricotta flans are a very appetizing and tasty dish that literally melts in your mouth. Ideal for appetizers but also great as a main course.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz broccoli
- 7 oz sheep ricotta
- 2 tablespoons grated pecorino cheese
- 2 eggs
- to taste nutmeg
- to taste salt
- to taste pepper
Tools
- 12 Muffin Molds
- 12 Cupcake Liners
- 1 High-Edged Saucepan
- 1 Bowl
- 1 Hand Blender
Broccoli and Ricotta Flans Steps
Let’s see how to prepare the flans.
First, clean and wash the broccoli well, then divide them into pieces to cook faster, place them in a saucepan and boil them. Once cooked, drain and place them in a bowl and blend with a hand blender, add the eggs mixing well with a spoon, also add the ricotta and a tablespoon of pecorino, then add salt, pepper, and nutmeg, and blend everything again. Take the muffin pan and place a muffin liner in each mold, using a spoon to pour the prepared mixture into each liner up to three-quarters full. When all are filled, take the remaining pecorino and sprinkle it on top. Bake in the preheated oven and cook at 356°F for about 20/25 minutes or until the desired golden color.
notes
I recommend cutting the broccoli half an hour before cooking so you can benefit from all the beneficial properties broccoli has; waiting for half an hour ensures they won’t be lost during cooking. If you don’t like pecorino, you can also use parmesan. If you have leftovers, store them in the fridge in a closed container, and the next day just heat them in the oven for 5 minutes.
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