Italian
Pumpkin Flan with Radicchio, Mushrooms, Fondue and Fried Sage
by Chef in Camicia · 306K subscribers on YouTube
A delicious pumpkin flan served with bitter radicchio, sautéed mushrooms, creamy fondue, and crispy fried sage. Perfect for sharing as a starter or main course.
- Prep
- 1h 25min
- Cook
- 45 min
- Total
- 2h 10min
- Servings
- 8
- Difficulty
- easy
Ingredients
20 items- 1 pcsDelica Squashone medium pumpkin
- 5 pcsEgg
- 300 mlFresh Cream
- 150 mlMilk
- 60 gFormaggio Grattugiato (con Caglio Microbico)vegetarian-friendly cheese with microbial rennet
- 2 ramettiSagesome leaves used in the flan, some fried for garnish
- Saltto taste
- Black Pepperto taste
- Nutmegto taste, generous amount
- Radicchio Tardivofor the side
- Vinegarto taste, for dressing the radicchio
- Honeyto taste
- Olive Oilfor dressing the radicchio and sautéing mushrooms
- Pioppini (Funghi)mushrooms
- Shallot1 shallot, finely chopped
- Thymeto taste
- Soy Sauceto taste
- Buttera knob
- Fondutacreamy cheese fondue, for serving
- Hazelnutshazelnuts, roughly chopped, for garnish
Method
- Bake the Delica pumpkin in the oven, then scoop out the flesh.
- Mix the pumpkin flesh with cream, milk, eggs, grated cheese, salt, black pepper, and a generous amount of nutmeg.
- Cook the flan in a bain-marie (water bath) in the oven.
- While the flan is baking, quickly blanch the tardivo radicchio, keeping it crisp. Dress with oil, vinegar, honey, salt, and pepper.
- Sauté the pioppini mushrooms with oil, shallot, and thyme. Finally add soy sauce and a knob of butter.
- Serve the flan with a luscious fondue, hazelnuts, and fried sage.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
