Leek flans with zucchini sauce

Cooking with products from organic farming means taking care of the well-being ofenvironment. Using organic products you can unleash your imagination in the kitchen and prepare tasty all-natural recipes, such as leek flans with zucchini sauce.

Leek flans with zucchini sauce. Ingredients for 4 people

  • 4 organic leeks
  • 8 sage leaves
  • 200 g of cottage cheese
  • 2 organic eggs
  • I pack of bechamel
  • 2 tablespoons of grated Parmesan
  • 1 white-fleshed potato
  • 1 teaspoon of chopped parsley
  • 4 organic courgettes
  • extra virgin olive oil
  • a little butter for the molds
  • salt.

Leek flans with zucchini sauce. Preparation

  • Clean the leeks, wash them, slice them and arrange them in a pan with 3 tablespoons of oil together with the chopped sage leaves. Season with salt, cover with a lid and leave to simmer for 20 minutes in a little water over low heat.
  • Once cooked, blend the leeks with 100 grams of ricotta and add the beaten eggs with the béchamel, the parmesan and a pinch of salt. Grease some 10 cm diameter terracotta molds and fill them with the leek mixture. Put everything in a pan in a bain-marie and cook in the oven at 180 ° C for 35 minutes.
  • Meanwhile, boil the potato, peel it and, while still hot, blend it with the parsley, the boiled zucchini and the rest of the ricotta. Finally add a pinch of salt.
  • Allow the molds to consolidate for 5 minutes at room temperature and take them out of the oven on 4 flat plates, cover them with the zucchini sauce and serve.

Video: Zucchini Rollatini (October 2020).