Baked ricotta and broccoli flan

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Baked ricotta and broccoli flan

Serves:

2020-10-03

Ingredients

300g frozen broccoli florets (Greens)
80g butter
80g flour
1 leek
1 tsp vegetable bouillon
1litre fresh cream, heated (Benna)
1 large onion
5 gloves garlic
80g roasted almonds, crushed
2 eggs
80g grated Parmesan cheese
150g ricotta (Benna)
1 good pinch grated nutmeg

Method

Chop the onion, leek and garlic and sauté in a pan with the butter until softened. Toss in the broccoli florets, bouillon, season with salt and pepper and mix well. Sprinkle over the flour to coat then pour in the heated cream, mixing continuously to avoid any lumps. Add the crushed almonds and pour the mixture in a casserole dish. In a bowl, mix together the ricotta with the eggs, nutmeg and Parmesan. Pour this mixture over the broccoli and bake at 180°C until golden brown and firm.

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View Maltese

Flan moħmija bl-irkotta u l-brokkli

Ingredients

300g brokkli tal-friża
80g butir
80g dqiq
kurrat
kuċċarina stokk tal-ħaxix
litru krema (1000g)
basla kbira
5 sinniet tewm
80g lewż inkaljat
2 bajdiet
80g ġobon parmiġġjan
150g rkotta
mgħarfa noċemuskata

Method

Qatta’ l-basla, il-kurrat u t-tewm u qalli f’taġen bil-butir sakemm tirtab. Żid il-brokkli, l-istokk, il-melħ u l-bżar u ħawwad sewwa. Roxx fuqhom id-dqiq sakemm tiksihom kollha, imbagħad ferra’ l-krema msaħħna, ħawwad kontinwament biex tevita li jagħqad. Żid il-lewż imfarrak u ferra’ t-taħlita ġo casserole dish. Fi skutella, ħawwad flimkien l-irkotta, il-bajd, in-noċemuskata u l-parmeġġjan. Ferra’ din it-taħlita fuq il-brokkli u aħmi f’temperatura ta’ 180 grad c sakemm tagħqad u l-kulur isir kannella dehbi.

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