The vegetable pudding can be prepared with the variety of vegetables you like best, the freshest and most inviting you see at the market. Delicate as puddings, light and healthy and, at the same time, very tasty, these flans, cooked in the oven, can be eaten as an appetizer, or as a main course accompanied by fresh vegetables or a cheese fondue.
Preparation time: 1 hour Ingredients for 8 ramekins
- 800 gr vegetable of your choice (I used fresh peas, asparagus and green beans)
- 1 shallot
- 1 egg
- 250 gr ricotta cheese
- 2 table spoons parmigiano
- salt and pepper
- water qb
- herbs to taste (basil, thyme, parsley ..)
- extra virgin olive oil (for a good oil tap here)
Method
Wash, clean and cut the vegetables into small pieces. Finely chop a shallot and put it in a pan with two tablespoons of oil. Add the diced vegetables and cook over low heat for 20 minutes, until tender, adding a little water if necessary. Season with salt and pepper. Set aside a little of the vegetables for the garnish and blend the rest with an immersion blender.
Add ricotta, egg and parmesan to the pureed vegetables and mix well. Season with salt and pepper.
Grease single-dose ramekins and fill them three quarters with the vegetable mixture. Arrange the ramekins in a pan and pour two fingers of water into it. Bake in a preheated oven at 160 degrees for 40 minutes. Let them cool on a wire rack.
Gently flip the patties over each plate, cover the top with the vegetables kept aside.
