It is an appetizer that winks at the Lombard gastronomy what “Roberta's cooking with extra virgin olive oil” he offers us this time. It is one Two-coloured spinach and carrot flan with Dop gorgonzola fondue, the tasty cheese that has its historical production areas in the provinces of Milan, Como and Pavia. All embellished with Roberta Rogeri with extra virgin olive oil Lombard Lakes Dop, an oil that has a medium-light fruity olive scent, accompanied by green notes that recall freshly cut grass and when tasted it is very harmonious and delicate.
difficulty: easy
Preparation: 20 min
Cooking time: 15 / 20 min
Serves: 8 Guests
Cost: Bass
INGREDIENTS
- 300 g of spinach
- 300 g of boiled carrots
- 80 g of grated Parmesan cheese
- 4 eggs
- 200 ml of milk
- 300 ml cream
- sale
- pepper
- nutmeg
- · 200 g of Gorgonzola dop and 100 ml of cream (for the cheese sauce)
- extra virgin olive oil Laghi Lombardi Dop – Light fruity.
PREPARATION
For the spinach flan
Boil the spinach in a little salted water for as little time as possible, drain well and blend to obtain a puree. Separately, beat the whole eggs with the milk, cream, Parmesan, salt, pepper and nutmeg. Mix everything well with the spinach, a drizzle of DOP extra virgin olive oil and set aside.
For the carrot flan
Boil the carrots in a little salted water for as little time as possible, drain well, blend to obtain a puree and mix with the beaten eggs with the milk, cream, Parmesan, salt, pepper, nutmeg and a drizzle of extra virgin olive oil after.
A follow
Butter some molds well, pour a little spinach and carrot puree into each one (they should fill them up to ¾).
Bake in a fan oven for about 15/20 minutes at 200°C (the time required for the flans to harden well). Cool them for a few minutes before unmolding them.
Serve hot with a gorgonzola dop fondue obtained by melting the cheese in the cream. Enhance with raw Laghi Lombardi dop extra virgin olive oil.
