Ricotta Flans with Red Pepper Sauce
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cow’s milk ricotta | 280g |
| Potatoes | 100g |
| Parmigiano Reggiano DOP | 25g |
| Almond flour | 2 tablespoons |
| Eggs | 1 |
| Lemon zest | 1 lemon |
| Oregano | To taste |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Red bell peppers | 100g |
| Additional potatoes | 50g |
| Water | 100g |
| Extra virgin olive oil | 20g |
| Butter | To taste |
| Grated Parmigiano Reggiano | To taste |
Instructions
- Begin by peeling and grating the potatoes. You will need the grated potatoes for both the ricotta flans and the sauce. Set aside about 50g of grated potatoes for the sauce.
- In a large mixing bowl, combine the ricotta, grated potatoes, grated Parmigiano Reggiano, almond flour, one egg, lemon zest, fresh oregano, salt, and black pepper. Mix thoroughly until everything is well incorporated into a smooth mixture.
- Butter four individual 8 cm diameter flan molds generously, then sprinkle the inside of each mold with grated Parmigiano Reggiano to create a light coating. This will help the flans release easily once they are cooked.
- Carefully fill each mold with the ricotta mixture, ensuring they are evenly distributed.
- Preheat your oven to 180°C (350°F), and bake the flans for 25-30 minutes, or until they are golden brown and firm to the touch.
- While the flans are baking, prepare the red pepper sauce. Start by washing and removing the seeds from the red peppers, then slice them into strips.
- Heat the extra virgin olive oil in a small saucepan over medium heat. Once the oil is hot, add the sliced peppers and cook for about 5 minutes until they soften.
- Add the 100g of water to the saucepan with the peppers and bring to a simmer. Season with a pinch of salt and cook for an additional 5 minutes.
- After the cooking time, remove the saucepan from the heat and transfer the mixture into a tall, narrow container for blending. Add a drizzle of extra virgin olive oil and blend until smooth, creating a silky sauce.
- Once the flans are ready, remove them from the oven and let them cool slightly before carefully unmolding.
- To serve, place each ricotta flan on a plate and drizzle with the red pepper sauce. Garnish with additional grated Parmigiano Reggiano and fresh oregano if desired.
Tip: For an extra touch of flavor, you can also add a small sprinkle of freshly ground black pepper to the sauce or on top of the flans. This recipe is perfect for a light appetizer or as part of a larger meal.
