Cuochinprogress’ Christmas recipe
Once again this year, we will accompany you virtually towards Christmas with an Advent Calendar full of interesting facts, gift ideas, and recipes. You can find us on social media, and we invite you to follow us so you don't miss out on all the latest news.
Today, let's take a look at Cuochinprogress's tasty culinary suggestion: black cabbage flans with pecorino cream, perfect as a simple and delicious appetizer to start your lunches and dinners during this magical time of year. Of course, our dishes have a Christmas touch, making your table perfect for the holidays.
Here is the recipe: (source Cuochinprogress, also available on the Giallozafferano website)
INGREDIENTS
For the black cabbage pesto:
- 100 g black cabbage
- 3 walnut kernels (or 3 almonds)
- 20 g Pecorino Romano cheese (or Parmesan cheese) to taste
- salt to taste
- extra virgin olive oil
- Half a coffee cup of water
For the flans:
- 75 g potato flakes
- 2 egg whites
- 100 g milk
- 32 g butter (melted)
- 20 g grated Parmesan cheese, to taste
- salt to taste
- black pepper
For the pecorino cream:
- 50 ml milk
- 80 g Pecorino Romano cheese
METHOD
Clean the black cabbage by separating the central stalk from the leaves and wash them under running water. Dry them thoroughly and boil the stalks for 5 minutes in plenty of boiling water, then add the leaves and boil for another 5 minutes. Drain in ice water to stop the cooking process and fix the color, then leave to cool. Place the well-drained black cabbage, walnuts, and pecorino cheese in a food processor and chop. Add salt, water, and enough oil to obtain a soft and homogeneous mixture.
Place the potato flakes (the kind used for mashed potatoes) in a bowl together with the Parmesan cheese, egg whites, milk, melted and cooled butter, black cabbage pesto, salt, and pepper. Quickly mix everything together with a spoon until you have a smooth mixture. Butter and coat disposable baking cups with breadcrumbs and fill them with the mixture up to the rim. Press down and level well, then bake in a preheated static oven at 180°C for about 20 minutes.
Serve the black cabbage flans and accompany them with the warm pecorino cream.
