A delicate and creamy flan, made with leeks slowly stewed to enhance their natural sweetness. The soft texture pairs perfectly with a warm, velvety Parmesan fondue. Crispy fried leeks add contrast and character, balancing the dish. An elegant appetizer or a refined vegetarian main course, also ideal for special occasions
Clean the leeks, remove the green parts and slice them into rounds about 2–3 millimeters thick
2
Melt the butter in a pan, add the leeks and cook over low heat with a lid for 10–15 minutes until soft
3
Place the eggs, cream, parmesan, salt and pepper in a bowl and whisk together
4
Add the leeks and blend everything with a mixer until smooth
5
Dissolve the potato starch in a very small amount of cold water, add it to the mixture and blend for a few seconds
Tip:
Potato starch is not mandatory but helps prevent the flans from collapsing too much
6
Butter the molds and fill them with the mixture without reaching the rim
7
Place the molds in a baking tray with one centimeter of water and bake for 35 minutes at 170°C in static mode
8
Prepare the fondue by heating the cream without boiling, add the grated Parmigiano Reggiano and stir until smooth
9
Thinly slice the leek and fry it in hot peanut oil until golden. Plate with the fondue, fried leeks and some crumbled taralli
Cost
A budget-friendly recipe thanks to the use of simple and easily available ingredients. Leeks are inexpensive and in season for much of the year, making the dish accessible. The cost increases slightly only due to the parmesan, which is offset by a high yield
Health
Leeks are rich in fiber, vitamins and antioxidants beneficial for intestinal health. The flan provides high-quality protein thanks to eggs and parmesan. When consumed in moderation, the fondue adds flavor and calcium without making the dish overly heavy
5.0
Rate
Your feedback is important, if you've tried the recipe, let us know how it went!
This site uses only technical cookies and anonymous analytics cookies to improve the user experience and analyze site traffic.
By continuing to browse this site, you accept the use of these cookies.
