{"id":15408,"date":"2025-09-19T09:00:13","date_gmt":"2025-09-19T09:00:13","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/roasted-pumpkin-and-ricotta-flans-with-crispy-sage-and-hazelnuts\/"},"modified":"2025-09-19T09:00:13","modified_gmt":"2025-09-19T09:00:13","slug":"roasted-pumpkin-and-ricotta-flans-with-crispy-sage-and-hazelnuts","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/roasted-pumpkin-and-ricotta-flans-with-crispy-sage-and-hazelnuts\/","title":{"rendered":"Roasted pumpkin and ricotta flans with crispy sage and hazelnuts"},"content":{"rendered":"

A creamy and fragrant appetizer<\/span><\/h2>\n

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.<\/p>\n

Ingredients (4\u20136 flans)<\/b><\/h4>\n
    \n
  • 500 g of pumpkin (delica or butternut, already cleaned)<\/span><\/li>\n
  • 300 g of R<\/span>icotta Nobili<\/b><\/li>\n
  • 2 medium eggs<\/span><\/li>\n
  • 40 g of grated Parmigiano Reggiano<\/span><\/li>\n
  • Nutmeg, salt and pepper to taste.<\/span><\/li>\n
  • 1 tablespoon of breadcrumbs + as needed for the molds<\/span><\/li>\n
  • 20 g of butter + extra virgin olive oil to taste<\/span><\/li>\n
  • 10 sage leaves<\/span><\/li>\n
  • 30 g toasted hazelnuts (coarsely chopped)<\/span><\/li>\n<\/ul>\n

    Step-by-step preparation<\/b><\/h4>\n
      \n
    1. Roast the pumpkin Cut the pumpkin into cubes, season with oil, salt, and pepper. Bake at 200\u00b0C (390\u00b0F) for 20\u201325 minutes until soft and slightly caramelized. Let cool.<\/li>\n
    2. Prepare the mixture
      \nBlend (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.<\/li>\n
    3. Fill the molds
      \nButter 4\u20136 cr\u00e8me caramel molds, dust with breadcrumbs, fill them with the mixture, and tap lightly to eliminate air bubbles.<\/li>\n
    4. Bake in a bain-marie
      \nPlace the molds in a baking dish with 2\u20133 cm of hot water and bake at 170\u00b0C for 25\u201330 minutes, until the flans are just firm to the touch. Let rest for 10 minutes.<\/li>\n
    5. Sage and hazelnuts
      \nIn a small saucepan, melt the butter with a drizzle of oil. Fry the sage leaves for 30\u201360 seconds until crispy. Remove from the heat and add the hazelnuts.<\/li>\n
    6. Unmold and serve
      \nRun a knife around the edge, carefully unmold, drizzle with the sage butter, and garnish with the hazelnuts. Freshly ground black pepper.<\/li>\n<\/ol>\n

      Conclusion<\/b><\/h4>\n

      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.<\/p>\n

      Have a nice meal!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      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\u20136 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\u00b0C (390\u00b0F) for 20\u201325 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\u20136 cr\u00e8me 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\u20133 cm of hot water and bake at 170\u00b0C for 25\u201330 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\u201360 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!<\/p>\n","protected":false},"author":2,"featured_media":15409,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453],"tags":[512,456],"class_list":["post-15408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","tag-caseificio-nobili","tag-ricotta"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15408"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15408\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/15409"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}