Shopping Cart
Preparation Time:
30 min
Difficulty:
Easy
Share this recipe:
Ingredients
FOR 4 SERVINGS: D’Amico Cooked Wheat grain for "Pastiera Napoletana" pie 100 g - breadcrumbs 50 g - grated pecorino cheese 26 g - fresh thyme 2 g - ricotta 300 g - egg white 50 g - salt and pepper to taste - extra virgin olive oil 30 g - fresh cherry tomatoes 5 - balsamic vinegar to taste - mixed salad leaves 60 g - D’Amico Sun-dried Tomatoes 80 g - D’Amico Leccino Olives 60 g
Instructions
In a bowl, mix together the ricotta, pecorino, grated breadcrumbs, thyme, D'Amico wheat grain, salt and pepper. Whisk the egg white until stiff and fold it into the mixture, stirring gently from top to bottom.
Brush the ramekins with oil and fill them with the mixture. Bake in a preheated oven at 145 °C for 20 minutes.
Meanwhile, cut the fresh cherry tomatoes into wedges, drain the sun-dried tomatoes and cut them into strips.
In a bowl, combine the sun-dried tomatoes, mixed salad leaves, Leccino olives and fresh tomatoes. Dress with oil, balsamic vinegar, salt and pepper.
Arrange the salad on a plate and place the flan on top.
