Ingredients for 4 small flans:3 Abate pears1 l milk200 g cow’s milk ricotta 200 g grated pecorino cheese
100 g butter50 g plain Flour3 eggs 1 tbsp breadcrumbs salt pepper *** Optional:
1 pear50-60 g walnuts
First of all, preheat the oven to 180 °C. Wash the pears and, without peeling them, cut them into pieces removing the core. Cook them in a frying pan with 50 g of butter and a pinch of salt. When they have softened, blend them with the ricotta, eggs and breadcrumbs. Butter 4 individual flan moulds, pour the blended mixture into them (up to ½ cm from the top) and put them in the oven – they will take about 15 minutes to cook.
In the meanwhile, prepare the fondue by melting the butter in a small saucepan over a very low heat (it mustn’t boil), sprinkle in the sifted flour and stir with a whisk. Add the heated milk stirring thoroughly and, still continuing to stir, cook the “cream” over a low heat until it thickens. Remove the saucepan from the heat and tip in the grated pecorino (you can replace the pecorino with other cheeses, according to taste). Stir well to amalgamate it into the fondue, which should now be fairly thick.
On each plate, arrange some slices of pear in a sunburst pattern alternated with walnut kernels, then place a flan on top and “drown” it with the fondue. Add a little freshly ground pepper and your sweet-savoury treats are ready to serve!