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An appetizer that brings together two of the protagonists of Emilian cuisine; perfect for those seeking intense flavors and healthy ingredients. The Parmigiano Reggiano cream envelops the flan, highlighting its softness and heightening the dish’s flavor with the intense nuances gained during the aging process. Delizia Estense PGI Red Label Balsamic Vinegar, added while cooking provides an intriguing contrast and a slight bittersweet touch to the onions’ sweetness.
For the flan:
300 g of peas
100 g of ricotta
40 g of Parmigiano Reggiano
Bacon strips to taste
1 Tropea onion
3 eggs
Basil to taste
Salt
Pepper
For the Parmigiano Reggiano cream:
30 g of flour
250 g of milk
100 g of Parmigiano Reggiano
Butter
For the sweet and sour onions:
300 g of peeled borettane onions
2 tablespoons of Delizia Estense PGI Balsamic Vinegar IGP Red Label
30 g of butter
1 tablespoon of sugar
Salt
In a pan: add a tablespoon of oil and brown the previously sliced onions.
After a few minutes, add the peas. When properly cooked, transfer them into a separate container and whip them together with the ricotta, eggs, parmesan and basil. Add salt and pepper and mix everything with a whisk. Then, grease the bottom of some cups with butter, and sprinkle breadcrumbs on top of it. Pour the pea cream inside the cups and bake at 180 degrees Celsius for 30 minutes.
Meanwhile, in a small saucepan, melt a knob of butter. Add the flour, milk and Parmigiano Reggiano. Stir until the ingredients melt to obtain a thick mixture. In a saucepan, cook the bacon strips.
In a pan, melt a knob of butter. Add the onions and salt. Then, pour half a glass of hot water and cook for 10 minutes with the lid closed.
Add the sugar and caramelize the onions for a couple of minutes before adding the PGI Delizia Estense Balsamic Vinegar of Modena. Cook for 3-4 minutes, until dry.
Remove the flans from the oven and turn them upside down on a flat plate. Cover them with a few tablespoons of Parmigiano Reggiano cream and decorate with bacon strips and basil leaves. Add the caramelized onions and a few drops of Delizia Estense PGI Balsamic Vinegar of Modena.
