A light vegetable-based dish for all vegetarian friends, which chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano has “reimagined” with our Pesto Fresco Genovese.
Read our recipe!
Friends of Pesto Fresco,
here is chef Gian Luca’s recipe
Cellerino of Ristocaffè Il Ponte di Toirano for a light and very tasty appetizer.
It is made with our Pesto Fresco
Genovese, in the version with garlic, and has a very interesting flavor, given mainly by the contrast with
another resoundingly good sauce: the
olive pate.
Follow our recipe and make the dish yourself!
Vegetable flan with Pesto Fresco Genovese: ingredients for 4 people
- 1 170g jar of Pesto Fresco Genovese
- 200gr Calabrese broccoli
- 300gr of potatoes
- 1 whole egg and 1 yolk
- 1 onion
- 1 cup of milk
- 50gr of grated Grana Padano cheese
- A few tablespoons of olive pate
- EVO oil
- Breadcrumbs qb
- Nutmeg, salt, pepper, oregano to taste
Vegetable flan with Pesto Fresco Genovese: the preparation
- Boil the broccoli and potatoes in plenty of salted water
- Meanwhile, finely chop the onion
- When the broccoli and potatoes are cooked, turn off the heat, drain and coarsely chop them
- Sauté the already chopped onion in a skillet with EVO oil and add the vegetables, letting it season for a few minutes
- In the meantime you will have heated the oven, bringing it to a temperature of 180°C
- Transfer the mixture from the pan into a boule and add the whole egg plus one yolk and the cup of milk
- Stir to mix well and adjust with nutmeg to suit your taste, salt, pepper, oregano and the grated Grana Padano cheese
- Brush 4 small aluminum molds (pudding type), and sprinkle the inside with breadcrumbs
- Place a light layer of olive pate on the bottom of each mold and pour in the previously prepared vegetable mixture
- Bake, preferably in a bain-marie, and bake for 15 minutes
- Remove the molds from the oven and let cool a few minutes
- Place a teaspoon of Pesto Fresco Genovese on each plate and arrange the flan upside down, that is, with the olive pate layer facing up. Garnish with another teaspoon of Pesto Fresco on the flan and decorate to taste.
Enjoy your meal!