delicious flan (friends say it !!!). The recipe is adjusted slightly from the April issue of the journal Nature Kitchen. perfect recipe for a picnic. Today we are there jelly under a sky of clouds and sun, surrounded by the scent of orange blossom, happy to be together and meet again after too long.
600 g potato
150 g leeks 70 g of grated pecorino
200 ml of rice milk
breadcrumbs salt & oil
Boil the potatoes whole in salted water, peel and mash with a fork. While the potatoes are cooking, thinly slice the leeks and simmer a couple of tablespoons of olive oil and a dash of water for ten minutes. In a bowl mix the cheese with the milk and then add the potatoes and leeks. Season with salt. Oil and impangrattare (!) Which lay in a baking the mixture to a height of about 1 - 1 1 / 2 cm, dress with a dribble of olive oil and bake at 220 degrees for 25 minutes
NB if I had not finished I also distributed the bread crumbs on the surface of the dough ;-)
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