Ricotta and potatoes flan with radicchio sauce

A winter starter, no waste, hot , light and tasty, perfect to use some remaining boiled potatoes that one doesn’t know how to use. Next to the flan, there’s another typical italian starter: the bruschetta.

Time of cooking

30 minutes

Servings

6

What did I use

A potato masher, a glass bowl, 6 aluminum muffins stamps, a wooden spoon,a nonstick pot, a blender

Ingredients

Already boiled potatoes: 200 gr

Ricotta: 250 gr

Eggs: 2

Egg whites: 2

Red radicchio: 1 head

Olive oil: 1 spoon

White flour: 1 spoon

Vegetables broth: 250 ml

Nutmeg, salt, pepper as required

How did I do

I reheated the oven at 180 °C.

I mashed the potatoes and put them in the bowl. I put the ricotta and mixed.

I added eggs and mounted egg whites. I added salt, pepper and nutmeg.

I put some melted butter in the aluminium moulds, I sptinkled with some minced bread and fill them with the potatoes dough.

I cooked in the oven for 20 minutes.

In the meanwhile, I prepared the radicchio sauce: I cut it in strips and cooked it with the hot oil for two minutes.

I added some flour and the broth. I added salt and pepper and cook for 10 minutes.

I put it in the blender.

I served the flan with the sauce and some fresh leaves of radicchio to decorate.

Buon appetito!