Treviso Radicchio and Belgian Endives Flan with Pecorino Sardo dolce “Santa Teresa” and Pecorino Romano



INGREDIENTS (serves 4):

5 heads of Treviso radicchio
4 heads of Belgian endive
1 onion
50g/1.7oz extra virgin olive oil
30g/1oz white flour
170g/6oz Pecorino Sardo Dolce Santa Teresa
2 tablespoons of grated Pecorino Romano
25cl/1 cup of vegetable broth
40g/1.4oz butter
50g/1.7oz pitted black olives
2 tablespoons of breadcrumbs
Salt and pepper

Finely chop the onion and sauté in the oil until golden. Combine the salad leaves, wash and cut the vegetables into strips and lightly fry, seasoning with a little salt and pepper and leaving to cook for around 10 minutes. Place 30g/1oz of butter in a small saucepan, add the flour and brown over low heat. Add the warm vegetable stock, stirring continuously and cooking for 10 minutes. Add the sauce to the vegetables and mix well. Grease a round soufflé mold and sprinkle with breadcrumbs. Divide the vegetables into three and the Pecorino Sardo Dolce Santa Teresa, grated into shavings, into two. Beginning with the vegetables, layer the ingredients in the mold, finishing with a layer of finely chopped black olives and grated Pecorino Romano. Transfer to a preheated oven and bake for 15 minutes. Serve warm, accompanied with slices of lightly toasted homemade bread.stampa



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