Flan with Asparagus from Zambana, Spressa Dop cheese, crunchy speck and quail eggs

Flan with Asparagus from Zambana, Spressa Dop cheese, crunchy speck and quail eggs

Recipe created and proposed by:
Chalet Fiat, Chef: Nicola Facchinetti

Ingredients for 4-6 people
800g Asparagus from Zambana
3 eggs
3 dessertspoons of oil
200ml cream
Half a bunch of finely chopped chives
One shallot chopped
Salt and pepper
150g cheese Spressa Dop
150g speck

Method
Chop the asparagus and cook for 20 minutes in salted boiling water or steaming them. Brown the speck with the shallots, then add the asparagus, chives, cream and eggs and mix well. Grease the ramekins and pour the mixture in. Cook for half an hour in a preheated oven at 180°.

 


Best served with
Trentino DOC Müller Thurgau

 

 

 



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