Ingredients
For the flans:
- 4 leeks
- 100 g of ricotta
- 1 egg
- 30 g grated parmesan cheese
- Salt and pepper (to taste)
- 1 tablespoon extra virgin olive oil
For the Montasio fondue:
- 10 g of butter
- 10 g of flour
- 80 ml of milk
- 40 g of Montasio cheese (or Raschera or Fontina)
Instructions
- Preparing the leeks: Clean the leeks by removing the outer leaves and the dark green part. Cut them into thin rounds.
- Cooking the leeks: In a pan, heat the extra virgin olive oil and add the leeks. Cook over medium-low heat for about 10 minutes, until soft. Season with salt and pepper.
- Preparation of the mixture: In a bowl, mix the ricotta, egg and grated parmesan. Add the cooked leeks and mix well.
- Preparing the molds: Butter and flour the flan molds. Pour the mixture in, filling them about 3/4 full.
- Bain-marie cooking: Place the molds in a baking pan and fill it with hot water up to half the height of the molds. Bake in a preheated oven at 180°C for 25-30 minutes, until the flans are golden on the surface.
- Montasio fondue preparation: In a saucepan, melt the butter over low heat. Add the flour and stir to obtain a roux. Pour in the milk, stirring continuously to avoid lumps. Add the grated Montasio cheese and cook until the fondue becomes creamy.
- Assembling the dish: Unmold the flans onto individual plates and drizzle with the hot Montasio fondue.
