Ricotta Cheese Flan with Lemon and Basil is a very easy recipe. Therefore the goodness and the success of this dish depends only on the ingredients freshness and high their quality.
You can use both, the more flavorful goat ricotta cheese or the more delicate cow ricotta. It’s important that the ricotta cheese you are going to choose would be dry and compact.
Ricotta Cheese Flan with Lemon and Basil is perfect for a summer lunch and it would be great if accompanied by a fresh tomato passata. If you prefer you can change lemon and basil ingredients with others, to your liking, such as mint and ginger or oregano and capers.
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Ricotta Cheese Flan with Lemon and Basil Recipe
- Prep Time: 15 Min
- Cook Time: 30 Min
- Yelds: 4
- 500 g (1.10 lb) of Ricotta Cheese
- 1 egg
- 3 tablespoons of grated Parmigiano Cheese
- Salt and Pepper to taste
- Extra virgin olive oil
- 1 lemon
- 10 basil leaves
First of all, whisk the egg with a bit of salt and pepper (1) and add it to Ricotta cheese (2). Then blend them very well (3).
Add to the mix 3 tablespoons of Parmesan (4) and stir. Finally grated the lemon rind (only the yellow part because the white would otherwise be bitter). Finely chop the basil leaves. Add the grated lemon rind and basil leaves to the mixture (5). Brush with some extra virgin olive oil 4 single-portion baking molds (6).
Fill them with the mixture of ricotta almost up to the edge (7) and bake for about 30 minutes at 180 degrees (8). Let cool before removing them from the baking molds and overturn them gently on a plate. Ricotta Cheese Flan with Lemon and Basil is excellent with fresh tomato passata and some extra virgin olive oil (9). Taste it tepid.