Squacquerone flan with asparagus sautéed in cured pork cheek

Type of recipe: Appetizers

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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.

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.