Crema
Flan Zucchini with Auricchio Riserva Esclusiva Creama al Parmigiano Reggiano with Truffles D.O.P.
SERVINGS: Makes 5
INGREDIENTS
2
medium zucchini
clove of garlic
2
egg whites
2
Tbsps of grated Parmesan cheese
1
tsp milk
3
Tbsp of butter
2.5
oz of potato flakes
Salt to taste
pepper as needed
1
container Auricchio Riserva Esclusiva Creama al Parmigiano Reggiano with Truffles D.O.P.
PREPARATION
Preparation: Cut zucchini into chunks. Cook them for 10 minutes in a pan with extra virgin olive oil and a clove of unpeeled garlic (which will be removed after cooking), salt, pepper and half a glass of water.
When they are cooked but still crunchy, let them cool and, with the help of an immersion blender, reduce them to a not too liquid cream. In a bowl, pour the potato flakes, melted butter, egg whites, grated Parmesan, salt and pepper and the zucchini mixture. Mix well and turn on the oven at 400 degrees.
Grease 5 ramekins. Fill to the brim with zucchini mixture and bake for 15-20 minutes. Remove from the oven and serve on a bed of Auricchio Riserva Esclusiva Creama al Parmigiano Reggiano with Truffles D.O.P.