Radicchio and PROVOLA cheese flan
Gianluca Galliera
Menù Ingredients
fresh radicchio
230 g puff pastry
100 g cooked ham
30 g grated Parmigiano Reggiano cheese (to garnish)
1 portion egg appareil
100 g Smoked diced provola cheese
Pour a portion of egg appareil into a bowl and add the red radicchio sauce, the Parmigiano cheese and the potato flakes to thicken. Line a mould with the puff pastry, fill it with slices of cooked ham and the Provola, and pour in the prepared appareil. Sprinkle the surface with fresh radicchio in julienne strips and grated Parmigiano Reggiano. Bake in the oven with fan at 170‑180° C for about 40 minutes. Let the flan cool before removing from the mould.
