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Recipes
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Asparagus Flan With Fontina-Asiago Fonduta
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| Chef |
Giancarla Bodoni |
| Restaurant/Operation |
Escopazzo, Miami Beach, Fla. |
| Menupart |
Eggs, Cheeses and Dairy |
| Daypart |
Lunch, Dinner |
| Region |
Latin Fusion |
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Asparagus Flan
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| Yield: 6 servings |
| Asparagus spears, trimmed |
1 lb. |
| Yellow onion, chopped |
1/2 |
| Salt and pepper |
as needed |
| Fontina-Asiago Fonduta |
recipe follows |
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1. Boil asparagus for 1 minute; remove to ice bath.
2. Heat olive oil and butter in sauté pan; add onion and cook until translucent. Add asparagus, cream, salt and pepper and let simmer 10 minutes.
3. Transfer asparagus mixture to food processor; process until smooth. Stir asparagus mixture into beaten eggs and whisk until ingredients are well combined.
4. Grease six 4-oz. ramekins; pour in asparagus mixture and place in bain-marie. Cover ramekins with sheet of buttered parchment paper. Bake at 300F until softly set, about 30 minutes.
5. To serve, place flan on serving plates, pour about 4 oz. Fontina-Asiago Fonduta over each and drizzle with truffle oil. |
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Fontina-Asiago Fonduta
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| Yield: 3 cups |
| Fontina and Asiago cheese blend, shredded |
3 cups |
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1. Combine cream, pepper, nutmeg and thyme in medium saucepan. Heat to boil and remove from heat. Add cheese and let sit for 5 minutes. Remove thyme.
2. Process cheese mixture in food processor or blender until smooth. Keep warm. |
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