How to make lettuce flan by mixing the vegetables with eggs, bechamel and parmesan, to serve it accompanied with a sauce based on crescenza and taleggio.
Ingredients for 4 people
- 150 g of lettuce
- 250 g of thick bechamel
- 3 yolks
- 3 egg whites
- 1 tablespoon of parmesan
For the sauce
- 200 g of crescenza
- 50 g of taleggio
- 2 spoons of milk
- salt and white pepper
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- butter and breadcrumbs for the mold
How to prepare lettuce flan with cheese sauce
Wash the lettuce and boil it in boiling water with a little salt for about 10 minutes.
Drain it, let it cool and squeeze it.
Blend the lettuce with the yolks and put the mixture in a bowl.
Add the parmesan, the béchamel and mix well.
Beat the egg whites until stiff and pour them into the lettuce mixture, then mix with a whisk from the bottom upwards gently.
Butter a mold, sprinkle with breadcrumbs and put the prepared mixture.
Bake by placing the mold in a pan half-filled with water, and cook in a water bath for about half an hour at 180 ° C.
Cut the Taleggio cheese and the crescenza cheese into pieces, then put them in a pan with the milk.
Add salt and pepper, then melt the cheeses over moderate heat for 5 minutes, stirring constantly in order to obtain a smooth and homogeneous sauce.
Remove from the oven and serve on the table accompanied with the crescenza sauce and taleggio.
