Oh no! Please don’t tell me you’re throwing chicory out!
If you dont know how to cook it and you’ve already tried the classic risotto recipe, listen up: this is my tip!
Creamy and fluffy radicchio flan will charm you with its unique taste.
MAKES 4 FLANS
READY IN 45’
17 oz chicory (I used the round one, not too bitter)
2 tablespoons extra virgin olive oil
1 teaspoon grated onion
4 tablespoons Parmigiano cheese
3 tablespoons cooking cream
Salt and pepper to taste
Butter and breadcrumbs to taste
Parmigiano cheese to taste
Cheese + milk to taste
STEP 1: COOK THE CHICORY/RADICCHIO
Slice radicchio (not to thin).
Put oil and onion in a non-stick pan and fry for a few moments,
then add radicchio and mix.
Add wine and
cook over medium heat for about10 minutes, then turn the heat off.
Now blend chicory and put aside.
STEP 2: MAKE THE MIXTURE
Place in a bowl: eggs, Parmigiano, cream, salt and pepper.
Beat with a whisk to mix the ingredients.
Once cool, add chicory.
STEP 3: FILL THE MOLDS
Melt a knob of butter, then use it to brush the molds. Sprinkle them with breadcrumbs
and fill the molds with the dough.
STEP 4: COOK
Place the molds in a large pan (I used the cake one), then fill with boiling water up to half the height of the molds and cook the flans in a preheated oven at 180 ° C for 30 minutes.
Once cooked turn them up side down and decorate with Parmigiano and cheese melted with a spoonful of milk.
A PIECE OF ADVICE: for a light version, replace cream with milk!
#getBready & enjoy your meal