Cheese and vegetable flan

Cheese and vegetable flan
Cheese and vegetable flan 5 1 Stefano Moraschini

Instructions

01200 CHEESE PUDDING and vegetables INGREDIENTS 500 g of fresh cheese; 500 g spinach; minutibarba ' ietole 2 large cooked; 12 sheets of gelatin; salt, pepper, nutmeg.

Lebarbabietole and puree peeled 250 g cheese with just enough to get a mashed up.

Season with salt and pepper.

Passed 6 gelatin sheets in cold water, then let them dissolve in a little boiled water.

Add them to the ' beard ' ietola puree and pour everything into a mold.

Place in the refrigerator to firm up slightly.

Puree the spinach with the rest of the cheese, season with salt and nutmeg, then add the rest of the melted jelly.

Pour into the mold over allebarbabietole and place back in the refrigerator to harden completely.

Cheese and vegetable flan

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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