Vegetable and Provola Flan

chef

Gianluca Galliera

Other Ingredients

15 g. Dry Yeast

100 g. Rolled pancetta to garnish(12 slices)

5 g. Fresh Basil

50 g. Parmigiano Reggiano cheese , gated

5 g. Salt

N° 3 Egg yolks

100 ml. Fresh Cream

100 ml. Milk

50 g. Potato starch

250 g. Flour

q.s. Pepe

N° 3 Egg whites

100 g Smoked diced provola cheese

Sift the flour and potato starch into a bowl and mix with the milk, the cream and the egg yolks to create a creamy and even mixture. Add salt and pepper, the grated Parmigiano Reggiano, the basil cut into julienne, the dry yeast and the  Smoked Provola cheese. Then add the Harmony vegetables (Drained) and the Peppers coarsely chopped. Knead all the ingredients  and incorporate the previously whipped egg whites. Pour the mixture into a greased ring cake mould with non‑stick spray and bake in a pre-heated oven for about 40‑50 minutes at 170° C. Serve the flan garnished with pancetta.