These quick and fancy pasta flans celebrate the delicate taste of courgette flowers enhanced by prosciutto and taleggio cheese!
Few ingredients to make these baked pasta flans for a simple yet elegant first course, which is even suited to a menu for dinner guests.
A small courgette flower parcel that opens to reveal a cascade of creamy mezze penne.
These pasta flans can also be prepared beforehand and baked at a later time.
Ingredients (serves 4)
250 g pasta, mezze penne shape no. 95 Sgambaro Yellow Label
12 courgette flowers
extra virgin olive oil
200 g Taleggio cheese
1.5 dl milk
100 prosciutto (diced)
Dice the taleggio after removing the rind, heat the milk in a pan, add the cheese and, on a low flame, stir with a whisk until obtaining a smooth cream then keep warm.
Cook the pasta in plenty of salted water and drain very al dente.
Dress the pasta with half of the fonduta cheese sauce and the diced prosciutto, and stir well.
Clean the courgette flowers: remove the entire base and the central pistil, cut the side so as to have only the completely open flower.
Oil 4 small flan tins, spread the breadcrumbs on the bottom, then arrange the courgette flowers so that the jagged orange tips of the flowers meet on the base of the tins. Divide the pasta into the individual tins without leaving any empty spaces.
Cover in tin foil and cook in preheated static oven at 180° for 15 minutes.
Place a heaped spoonful of hot taleggio fonduta sauce in the individual plates and gently arrange the pasta flans in the courgette flowers.
Serve the baked pasta flans hot, complete plating with a few stems of thinly chopped chives.
Enjoy your meal!
Recipe by Monica Bergomi (aka @lalunasulcucchiaio)