Flan of herbs
Instructions
Prepare the pasta: intridete butter with flour then do the fountain.
In the Middle put the yolk, 40 g cold water and a pinch of salt.
Knead quickly then wrap the dough in plastic wrap and let rest in a cool place for 30 minutes.
Meanwhile boil the herbs for about 10 minutes.
Meanwhile prepared a bechamel sauce: mix the butter with the flour and softened the roux with the boiling milk, sent down to the wire, and bring the whole thing on fire.
Add salt and sauce, always mixing it, keep it to simmer for 5 minutes then remove and add the 2 egg yolks (save the whites) and grated Parmesan.
Drain herbs well strizzatele, then chop finely and then the sauce.
Finally assembled in snow well soda egg whites with a pizzichino of salt and blend the mixture of herbs.
On lightly floured pastry Board and roll the dough into a disc off enough to be covered completely, until the spill, a round baking dish 22 cm in diameter, previously greased and floured.
Fill the baking dish with the mixture with herbs and turned around the edges the excess dough.
Passed then the baking tray in the oven at 200 degrees, leaving the flan Cook for 25 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 100 g of white flour
- 40 g of butter
- 1 egg yolk
- 1 pinch of salt
- = = For Work Surface And The Pan:
- Flour
- Butter
- For the filling:
- 400 g of herbs
- 250 g of milk
- 30 g of white flour
- 30 g of butter
- 30 g of parmigiano
- 2 eggs
- 1 pinch of salt