A creamy and fragrant appetizer
Creamy on the inside, golden on the outside: these small savory flans combine the sweetness of pumpkin with velvety Nobili ricotta, finishing with an aromatic tang of crunchy sage and toasted hazelnuts. Simple to make and perfect served warm as a starter for lunch or dinner.
Ingredients (4–6 flans)
- 500 g of pumpkin (delica or butternut, already cleaned)
- 300 g of Ricotta Nobili
- 2 medium eggs
- 40 g of grated Parmigiano Reggiano
- Nutmeg, salt and pepper to taste.
- 1 tablespoon of breadcrumbs + as needed for the molds
- 20 g of butter + extra virgin olive oil to taste
- 10 sage leaves
- 30 g toasted hazelnuts (coarsely chopped)
Step-by-step preparation
- Roast the pumpkin Cut the pumpkin into cubes, season with oil, salt, and pepper. Bake at 200°C (390°F) for 20–25 minutes until soft and slightly caramelized. Let cool.
- Prepare the mixture
Blend (or mash) the pumpkin and combine with the Nobili ricotta, eggs, Parmesan cheese, a pinch of nutmeg, salt, and pepper. Add 1 tablespoon of breadcrumbs if the mixture is very soft: it should be creamy but not runny. - Fill the molds
Butter 4–6 crème caramel molds, dust with breadcrumbs, fill them with the mixture, and tap lightly to eliminate air bubbles. - Bake in a bain-marie
Place the molds in a baking dish with 2–3 cm of hot water and bake at 170°C for 25–30 minutes, until the flans are just firm to the touch. Let rest for 10 minutes. - Sage and hazelnuts
In a small saucepan, melt the butter with a drizzle of oil. Fry the sage leaves for 30–60 seconds until crispy. Remove from the heat and add the hazelnuts. - Unmold and serve
Run a knife around the edge, carefully unmold, drizzle with the sage butter, and garnish with the hazelnuts. Freshly ground black pepper.
Conclusion
Small, elegant, and full of character: Nobili’s pumpkin & ricotta flans are the perfect little recipe to say goodbye to summer and embrace the flavors of September.
Have a nice meal!