Carrot and Torregio flan with cream of courgettes


FOR THE FLANS : wash, clean and slice the carrots, stew over a low heat with 30 g oil for around 15 minutes. Season with salt and pepper. When cooked, use a mixer to blend them, forming a purée (if necessary, use a little vegetable stock to get a more even cream).
Prepare a thick béchamel sauce with 60 g of extra virgin olive oil, the flour and the milk, using the quantities indicated; season with salt, pepper and nutmeg.
Mix the carrot purée into the hot béchamel sauce and blend again with the mixer, if necessary, Add the Torregio, grated into flakes, and the beaten eggs; season with salt and pepper. Grease 12 small, single-portion moulds and pour in the mixture.
Dry bake in a pre-heated oven at 200°C for 25 minutes.

FOR THE CREAM : brown the chopped onion in extra virgin olive oil and add the sliced courgettes; season with salt and pepper and cook through.
Add two ladles of vegetable stock and use a mixer to carefully blend; add the finely grated Torregio and melt the cheese in the courgette sauce in a hot bain-marie.
Serve the flans accompanied by the courgette cream, a few flakes of Torregio and the toasted almonds.

Wine matching:

Duchessa Lia Dolcetto d’Alba is an intense, fruity DOC wine, with a good, harmonic, slightly tannic structure and a pleasant, bitter almond aftertaste. This intense red wine with light violet highlights is an honest, forthright wine appreciated from the very first taste. It is made exclusively from Dolcetto grapes and has an alcohol content of about 12.5%. A perfect match for this carrot and Torregio cheese flan with creamed zucchini, this pleasant wine can be drunk throughout the meal and is also ideal for soups and game.