Cut & Share Recipe: Three Cabbage Flan with Pecorino Toscano DOP and Prosciutto Toscano DOP

To protect the specificity of certain foods, the European Union has launched a set of rules and created two labels: DOP (PDO – Protected Designation of Origin) and IGP (PGI – protected geographical indication) with a view to safeguarding both the name of each labelled product and its specific nature and characteristics from imitation and abuse, besides supporting production and helping consumer choice, with regard to quality agricultural products and foodstuffs, by providing information and guarantees about their principal features and qualities.

Pecorino Toscano DOP

The unique nature of the Pecorino Toscano DOP comes from the close connection that exists between the geographical environment, the characteristics of the milk from which it is made, and the production methods which, today, combine artisan techniques and innovation.

Prosciutto Toscano DOP

The ancient experience of local producers in the breeding of pigs, the respect for the traditions, the climate of the area, and the characteristics of the territory: all these elements make the taste of Prosciutto Toscano DOP unique.

Look for these exclusive products at your preferred grocery store! Taste the excellence and share your passion in the kitchen with Pecorino Toscano DOP and Prosciutto Toscano DOP featured in this delicious recipe!

Cut & Share Recipe: Three Cabbage Flan with Pecorino Toscano DOP and Prosciutto Toscano DOP

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• Author: Cut & Share

Ingredients

Scale 1x2x3x

• 100 g of white cauliflower
• 150 g of kale
• 150 g of savoy cabbage
• 100 g of cornstarch
• 100 g of aged Pecorino Toscano DOP
• 200 g of whipping cream
• 200 ml of EVO oil
• 12 thin slices of Prosciutto Toscano DOP
• 3 eggs
• 1 white onion
• Butter
• Rosemary
• Salt and Pepper To Taste

Instructions

Wash the cauliflower and cut it into small pieces.

Wash the kale, remove the central rib and cut it into strips.

Do the same with the savoy cabbage.

Peel the onion and chop it finely. Divide the little pieces of onion into three small pots where you will cook  the three cabbage types separately over medium heat (after adding some EVO oil). Season with salt and pepper to taste, distribute in equal parts cornstarch and cream into each pot, and put back on the heat until the cream thickens.

Let cool down, mix with an immersion blender, and add one egg and one tablespoon of Pecorino Toscano DOP to each dough. Grease the silicone mold and pour the mixture of kale into each one’s bottom. Bake at 120°C for about 10 minutes or until it appears firm. Continue this way alternating the doughs.

Finally, bake all the doughs together for about 20 minutes. Remove the flan from the mold and decorate it with slices of Prosciutto Toscano DOP and rosemary sprigs.