Flan with leek and Truffles

DIFFICULTY medium
TIME PREPARATION 30 min
TIME COOK 20 MIN
EQUIPMENT Cutting board, Knife, Pans, Hand Mixer, baking cups, paper stick, silicone brush
CATEGORY Vegetarian


INGREDIENTS (4/5 persons)
2 big leek
1 or 2 slices eggplant (cut lengthwise) per person
1 slice of tomato (mature) per person
4 Asparagus per person
Fresh chives or If you have the opportunity to use the stalks of spring onions and sweet
1 Black truffle
1 egg
150 gr. fresh ricotta (or cottage cheese like, the important thing is that it is soft and creamy)
1 tablesoon of Parmigiano Reggiano
2 tablespoon of Butter
1 tablespoon of truffle butter
extra virgin olive oil
salt and pepper

DIRECTIONS
Cut the leek in very thin slice and cook with oil and truffle butter and some slice of fresh truffle (low fire) untill it is tender (add the salt)
Cut the eggplants (lengthwise) into thick slices about 1 / 2 cm.
Grilling (even a non-stick pan as well) and salt lightly
Add egg, ricotta and Parimigiano
Mix all ingredients
Prepare the flan, as explained in the recipes of "Chicken Pie with zucchini and Papaya Sauce"

Steam the asparagus for 6/7 minutes
Cut the chives and cook with butter and butter with truffle untill it is tender (add salt). At this point add the truffle cut in very thin slice. Cook again for 2 o 3 minutes,

Served the chives in top of the asparagus