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  
  • butter 
  • salt

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.