Pumpkin flan with taleggio sauce and precious black truffle
Pumpkin flan with Taleggio cheese sauce and fine black truffle
Appetizer
Italian
The idea for this FLAN comes from an unrestrained passion for PUMPKIN, consumed in excessive quantities during winter. A very delicate PUMPKIN FLAN made more delicious with a taleggio sauce, finally turned into a VALUABLE dish with a shower of FINE BLACK TRUFFLE shavings.
Pumpkin flan with taleggio cheese sauce and fine black truffle
A very delicate PUMPKIN FLAN, made more indulgent with a taleggio sauce and garnished with a shower of PRECIOUS BLACK TRUFFLE flakes. A classy appetizer so good you'll want seconds!
Porzioni:
4
Ingredienti
400 gr cleaned pumpkin (for the flan)
2 Eggs (for the flan)
25g Parmesan (for the flan)
1 tablespoon milk (for the flan)
Salt to taste (for the flan)
1 pinch of nutmeg (for the flan)
Breadcrumbs as needed (for the flan)
100g Taleggio (for the sauce)
50 ml milk (for the sauce)
50g Precious Black Truffle
Istruzioni
1
Place the pumpkin on a baking sheet lined with parchment paper and bake at 200°C for 20 minutes, or until soft.
2
Place it in a bowl with the eggs, milk, and Parmesan. Blend the mixture with an immersion blender. Season with salt and add the nutmeg.
3
Butter and breadcrumb 4 foil molds. Divide the dough among the 4 molds.
4
Preheat the oven to 180°C and bake for 20-25 minutes.
5
Meanwhile, put the taleggio with the milk in a saucepan and melt gently.
6
Place the flan on a plate, spoon the taleggio sauce over it, and finish by sprinkling generously with fine black truffle.
Enjoy your excellent meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine like a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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