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https://www.raiplay.it/programmi/esem... - Daniele today prepares a dish that from the name would seem to be light and tasty but we all know that in every self-respecting flan you can put everything in it... and so did Perse. It is indeed a flan with the best early vegetables of the season (carrots, courgettes, peas and peppers) with the addition of béchamel, emmental, caciotta, provolone, mortadella, mascarpone and cream. The vegetable flan is a dish that can be, unlike Perse's, also vegetarian, ideal to serve as a second course but can also be prepared as a single dish or for a buffet, cut into squares. A versatile recipe that can be made with the seasonal vegetables you have available, so as to create a recipe that empties the fridge. Ingredients: 120 g flour 120 g butter 700 ml milk 5 eggs 1 sachet of yeast for savoury cakes 2 carrots 1 courgette 100 g fine peas 1 red pepper 1 fresh spring onion 150 g Emmental 100 g dairy-type caciotta 100 g spicy provolone 80 g grated cheese 100 g diced mortadella 125 g mascarpone 100 ml fresh cream 80 g mixed mustard a knob of butter breadcrumbs extra virgin olive oil salt and pepper Cooking: 165° for 50 minutes