Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Savory Ricotta Flan with Lemon and Basil

Savory Ricotta Flan with Lemon and Basil (Italian Appetizer)

Silvana Nava
Savory Ricotta Flan with Lemon and Basil is a quick and easy Italian appetizer that’s perfect for summer. Light, creamy, and full of fresh flavor, this elegant dish can be served warm or cold, making it ideal for any occasion - from casual lunches to more refined dinners.
The combination of fresh ricotta, lemon zest, and chopped basil creates a delicate and aromatic flan with a soft, velvety texture. It’s a simple recipe that relies entirely on the quality of its ingredients, so be sure to choose the best you can find.
No ratings yet
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 295 kcal

Ingredients
  

  • 300 g ricotta cheese - 10 oz
  • 1 medium egg
  • 80 g grated Parmigiano Reggiano - ¾ cup
  • 2 tablespoons extra virgin olive oil
  • 1 organic lemon zest
  • 10 basil leaves
  • salt - to taste
  • ground black pepper - to taste

Instructions
 

  • Start by placing the ricotta in a large bowl and breaking it up with a fork until smooth and creamy.
  • Next, add a whole egg to the ricotta and mix thoroughly until the egg is fully incorporated and the mixture is uniform.
  • Add the grated Parmigiano cheese and the zest of a lemon. If the lemon is particularly large, you may only need half the zest. Be sure to use an organic lemon, since you’ll be using the peel, and wash it carefully before zesting.
  • Chop the fresh basil leaves finely. You can do this with a mezzaluna knife on a cutting board for a rustic touch, or use a small food processor if you prefer. Once chopped, add the basil to the ricotta mixture.
  • Drizzle in some high-quality extra virgin olive oil, then season with a pinch of salt and freshly ground black pepper to taste. Mix everything together until you have a smooth, well-combined mixture with a fresh and fragrant aroma.
  • Prepare 4 small individual ramekins or oven-safe baking molds. Lightly grease the inside of each with a bit of olive oil to prevent sticking.
  • Spoon the ricotta mixture into the molds, filling them about three-quarters full. Avoid filling them to the top, as the flans will puff up slightly while baking.
  • Place the molds in a preheated oven at 180°C (350°F) and bake for about 20 minutes, or until the flans are set and lightly golden on top.
  • Once baked, let them rest for a few minutes, then carefully remove them from the molds and place them on a serving plate. Garnish with a fresh basil leaf for a simple, elegant touch.
  • These savory ricotta flans with lemon and basil are delicious served lukewarm or cold, making them a perfect make-ahead appetizer for summer gatherings or elegant dinners.

Notes

NOTE: If your ricotta seems too moist or soft, it's a good idea to let it drain. Place it in a fine mesh strainer or colander and let it sit for at least 30 minutes to remove any excess liquid. This step is essential for achieving the right texture in your savory flan.

Nutrition

Serving: 100gCalories: 295kcalCarbohydrates: 6gProtein: 17gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 93mgSodium: 400mgPotassium: 153mgFiber: 1gSugar: 1gVitamin A: 608IUVitamin C: 14mgCalcium: 407mgIron: 1mg
Keyword savory ricotta flan
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!