Chestnut flans with balsamic vinegar 30 Travasi
Our 30 Travasi protagonist of the recipe by Oriana Ciracò, Food photography: chestnut flans.
- 300 g boiled chestnuts
- 300 g milk
- 300 g ricotta
- 3 egg whites
- Dressing with Balsamic Vinegar of Modena 30 Travasi
To prepare the chestnut flans with 30 Travasi, put the boiled chestnuts in the milk with a pinch of salt and cook for 10'. Drain 12 chestnuts, put them aside and blend the rest with the cooking milk, ricotta, egg whites and a pinch of salt. Distribute the mixture in 8 molds for plum-cake or flan (I tried both versions) well buttered and cook bain-marie in the oven for 20' at 140 ° C. Remove from the oven, let them cool and turn them out. Serve 2 timbales with a sprinkling of @parmigianoreggiano, with the chopped chestnuts and several drops of Dressing 30 Travasi.