Flan Courgette with Parmigiano Reggiano Truffle Cream

Ingredients:

Makes about 5 flans.

• 2 courgettes
• 2 egg whites
• 2 tablespoons of grated Parmesan cheese
• 100ml of milk
• 35g of butter
• 70g of potato flakes (equivalent to a bag of mashed potatoes)
• Salt to taste pepper as needed

Method:

Wash the courgettes, tick and cut into chunks. Cook them for 10 minutes in a pan with extra virgin olive oil and a clove of unpeeled garlic, salt, pepper and half a glass of water.

When the courgettes are cooked but still crunchy, let them cool and, with the help of an immersion blender, reduce them to a not-too-liquid cream. In a bowl, pour the potato flakes, melted butter, egg whites, grated Parmesan, salt and pepper and the courgette cream. Mix well and turn on the oven to 200 degrees Celsius.

Grease the cups to the brim and back for 15/20 minutes. Remove from the oven and serve on a bed of Cream of Parmigiano Reggiano with Calzetti Truffle (if it is too solid, heat it and add a tablespoon of boiling water).

Buon appetito!