Pumpkin flan with lemon (2)
Instructions
Cut the pumpkin into thin slices, lessatela al dente in salted water, drain and pass by Mashers.
Put it in a clean towel and squeeze to remove excess liquid.
Heat the butter in a saucepan and let Cook the garlic slightly crushed.
When garlic is golden, discard them and put the pumpkin.
Let it stand for about 10 minutes mixing it often.
Pick it up from the heat and, once cooled, add the eggs, half of the cheese, ricotta, a rub of nutmeg, a pinch of cinnamon and cloves.
Mix and, if the dough is too hard, loosen it up with a few tablespoons of milk.
Place the mixture into a buttered and floured baking dish, spread over the rest of the cheese and bake for 30 minutes in the oven at 220 degrees.
Serve the dish with plenty of lemon zest, grattugiandola over at the moment.
Ingredients and dosing for 8 persons
- 1500 g of pumpkin
- 300 g of sheep's ricotta
- 200 g of grated parmesan cheese (or cheese grated parmesan)
- 120 g of butter
- 2 lemons
- 2 cloves of garlic
- 1 rub of nutmeg
- 1 pinch of cinnamon powder
- 1 pinch of cloves powder
- Salt