Flow rate
Appetizers
Duration
75 minutes
Difficulty
Medium difficulty
Ingredients
- 350 g of dried chickpeas
- 2 carrots
- 2 celery stalks
- 150 g of Robiola Occelli®
- 150 g grated Parmesan cheese
- 25 g of 00 flour
- 2 whole eggs + 1 egg white
- 150 ml cooking cream
- Nutmeg to taste
- A few slices of bread
- Oregano to taste
- Curry to taste
- Rosemary to taste
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Preparation
The Robiola Occelli flan, chickpea velouté and spiced bread is perfect to present when you want to make a good impression with a slightly refined dish, without sacrificing the taste of simple and genuine ingredients. Try serving it for a dinner with friends: it will be a great success! The preparation is a bit long, but it's worth it.
The night before preparing the flan, place the chickpeas in a bowl filled with water, so that they can soak overnight (as an alternative to dried chickpeas, you can use canned ones, which do not require soaking: just rinse them thoroughly from the preserving liquid).
Procedure
After the necessary time, remove the chickpeas from the soaking water and rinse them well under running water to revive them. Then transfer them to a pot, add the carrots and celery stalks previously cleaned and cut into chunks and cover everything with water.
Bring to the boil and from this moment calculate about 50 minutes/an hour of cooking.
Meanwhile, prepare the flans. In a bowl, mix the Robiola Occelli® with the grated Parmigiano, mixing them well. Add the flour, the two whole eggs, the cooking cream and mix everything thoroughly. Beat the egg white and add it to the mixture. Finally, flavor with a pinch of nutmeg.
Transfer the flan mixture into the appropriate silicone molds (if you don't have them, use simple aluminum molds, which must however be buttered and floured), filling them almost to the edge.
Cook the flans in a bain-marie in a preheated oven at 170°C, after having placed them inside a baking pan with high edges filled with enough water to cover only 3/4 of the height of the molds (the water must absolutely not enter inside the flans). The cooking time is about half an hour: after about twenty minutes cover the flans with tin foil to prevent them from darkening too much on the surface.
When the chickpeas are ready, blend them until they are perfectly creamy. Adjust the cream with salt and complete it with a drizzle of extra virgin olive oil and a little black pepper to taste. Keep it aside and warm.
Once the flans are baked, move on to preparing the spiced bread. Cut the slices of bread into small cubes and sauté them in a non-stick pan over a high flame together with a little oil and the herbs (curry, oregano and chopped rosemary), until they are toasted to perfection.
Now you can plate: place a little chickpea cream soup on each plate, place a flan on top of the soup and finish with some spiced bread croutons (a nice idea could be to thread the croutons onto a toothpick, like a skewer).
