Vegetable and Parmesan Flan

The idea of the vegetable flan is to create an elegant and tasty dish, enriched by the intense taste of Parmesan cheese. Here is the recipe for making a vegetable and Parmesan flan:

Ingredients

• 500 g of mixed vegetables (for example zucchini, carrots, peppers, spinach)
• 3 eggs
• 100 g of grated Parmesan cheese
• 200 ml of fresh cream (or milk as a lighter alternative)
• Salt and pepper to taste
• Nutmeg (optional)
• Butter for greasing the pan
• Breadcrumbs for sprinkling the pan

Preparation

1. Preheat the oven to 180 °C.
2. Clean and cut the vegetables into small pieces. If necessary, lightly cook the vegetables in a pan or boil them for a few minutes in salted water to soften them, especially if you’re using harder vegetables like carrots.
3. In a bowl, beat the eggs and add the fresh cream. Mix well to obtain a homogeneous mixture.
4. Incorporate the grated Parmesan cheese into the mixture of eggs and cream. Add salt, pepper, and a grating of nutmeg to taste.
5. Add the cooked vegetables and mix gently to distribute them evenly in the mixture.
6. Butter a baking dish and sprinkle with breadcrumbs, then pour the mixture into the mold.
7. Bake and cook for about 40-45 minutes or until the surface of the flan is golden brown and the consistency is firm.
8. Once cooked, let it cool for a few minutes before unmolding.

The vegetable and Parmesan flan can be served either hot or at room temperature, and is great for a refined appetizer or as a single dish accompanied by a fresh salad.

Trivia

The flan has ancient origins, dating back to the times when chefs were looking for creative ways to serve vegetables in an attractive and tasty way. The word “sformato,” which means “unmolded” in Italian, comes from the fact that this dish is cooked in a mold and then “unmolded” to be presented at its best on the table. The addition of Parmesan, with its rich taste and excellent melting qualities, makes this dish deliciously Italian.