Ristorante Alexander
Ingredients and quantities

Quantities for 6 people:

For the flan

  • 300ml fresh cream
  • 100g egg whites
  • 150g squacquerone cheese
  • Parmigiano Reggiano cheese
  • thyme
  • salt and pepper

For the accompaniment

  • a small bunch of asparagus
  • 150g cured pork cheek
  • extra-virgin olive oil

Squacquerone flan with asparagus sautéed in cured pork cheek

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

For the flan: Mix together all the ingredients in a large bowl, seasoning if necessary. Pour the mixture obtained into individual greased aluminium moulds. Place the moulds in a deep baking tray filled with a little water and cook in an oven for about 15 minutes at 150°C.

For the accompaniment: Blanche the asparagus in boiling water and then sauté in a frying pan with the cured pork cheek, cut into small strips. Place the squacquerone flan in the centre of a dish and garnish with the asparagus and cured pork cheek.

Print the recipePrint the recipe