Broccoli and squash flans
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Broccoli and squash flans

Made with seasonal vegetables, ricotta, and a genuine cheese like Piave DOP vecchio, the broccoli and squash flans also make for a balanced main course during weekdays.
Course Side Dish
Cuisine Italian
Keyword broccoli, butternut squash, flan
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 16 small flans

Ingredients

For the squash flan batter

  • ½ delica squash, approx. 800 g (1 374 lb)
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Nutmeg
  • Black pepper
  • 50 g (1/2 cup) Piave DOP cheese, grated – you can substitute it with Parmigiano Reggiano or Pecorino Romano
  • 1 egg
  • 200 g (3/4 cups) fresh ricotta

For the broccoli flan batter

  • 600 g (1 1/3 lb) broccoli, already cleaned
  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • Salt
  • 50 g (1/2 cup) Piave DOP cheese, grated – you can substitute it with Parmigiano Reggiano or Pecorino
  • 1 egg
  • 200 g (3/4 cups) ricotta

To finish the flans

  • 100 g (1 cup) breadcrumbs
  • Butter
  • 120 g (1 1/4 cups) Piave DOP cheese, grated – you can substitute it with Parmigiano Reggiano or Pecorino
  • 100 ml (1/2 cups) whole milk

Instructions

  • Prepare the squash flan. Heat the oven to 200°C (400°F).
  • Arrange the halved squash cut side up on a baking sheet lined with parchment paper. Drizzle it with two tablespoons of olive oil, then season with salt and pepper.
  • Cook the squash for about an hour, until it is golden and so soft that it can be easily pierced with a fork. Remove the squash from the oven and let it cool.
  • With a spoon scoop the pulp out of the squash and collect it in a bowl. Add the ricotta, the grated Piave DOP and an egg and whisk everything together. Season with salt, if needed, and set aside.
  • Prepare the broccoli flan. Cook the broccoli in plenty of salted water for about 25 minutes, then drain and sauté in a pan with oil and a clove of garlic for a few minutes.
  • Blend the broccoli and scrape them into a bowl. Add the ricotta, the grated Piave DOP and an egg and whisk everything together. Season with salt, if needed, and set aside.
  • Grease the moulds with butter, coat them with breadcrumbs and use a spoon to fill them half way with the squash flan. Then add the broccoli flan and sprinkle the top with breadcrumbs.
  • Bake in a hot oven at 200°C (400°F) for about 25 minutes, or until firm and golden brown.
  • Let them cool for a few hours or until the next day to turn them over easily.
  • Serve them with a cheese sauce made by melting the grated Piave DOP in a small saucepan with some fresh milk.
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