Today I present to you this delicate Mountain Nettle Flan with Asiago Fondue, it melts in your mouth, a striking Alpine appetizer. This time a vegetarian recipe, with farm ricotta, eggs, and Asiago D.O.P cheese.
On this occasion, I used nettles, but they can be prepared with spinach in any season.
I gathered some nettle tops in the mountains, at least they’re not polluted like in the city.
Boiled in a little water and sautéed to flavor in a pan. Added farm ricotta, eggs, a little grated Asiago, some almond flour and cooked in a bain-marie, for about half an hour.
How to gather nettles?:
To gather nettles I use gloves and scissors. I cut the tenderest tops, wash them with gloves and once cooked, nettles lose their stinging characteristic.
If you also love gathering nettles, you might also see:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz nettle (tops)
- 2 eggs (organic)
- 7 oz ricotta (farm)
- 1 pinch lemon (zest)
- 0.7 oz grated Parmesan
- 1 pinch whole sea salt
- oz almond flour
- 1.8 oz asiago
- 1.8 oz cooking cream
Tools
- Steamer
Steps
The hardest part is gathering the nettles, then treat them like spinach, in the same way.
Gently wash the nettles and remove the tough stems, and blanch them in slightly salted boiling water.
Drain, squeeze them and set aside.
In a blender place the ricotta, eggs, grated lemon zest, almond flour, blend a little, add the no longer hot nettles, the pinch of salt, and the grated Parmesan. Blend gently and sparingly until you have a soft mixture.
Pour the mixture into flan or muffin molds, after having well oiled them and sprinkled with breadcrumbs, fill up to 3/4 as they will rise during cooking.
Steam for 40 minutes, you can use the Varoma of the Thermomix, or a regular steamer.
Alternatively, placing the molds in a baking tray where you will add water up to half the mold. Bake in the oven at 355°F (180°C) for 40 minutes. Let cool and gently remove from the molds.
Prepare the fondue. Heat the cream, add the Asiago in chunks, stir, keep the heat low, stir until the Asiago melts and then pour it over the flans.
Decorate with nettle leaves.
Daniela’s Tips
The flans can be stored in the fridge for a couple of days.
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