Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)

Name: Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 4 cup olive oil; 6 cloves garlic, minced; 1 (28-oz.) can whole peeled tomatoes, crushed by hand; Kosher salt and freshly ground black pepper, to taste; 8 large basil leaves, roughly chopped; Unsalted butter, for greasing; 6 eggs; 2 1 ⁄ 4 cups heavy cream; 1 3 ⁄ 4 cups grated Pecorino Romano; Boiling water, for baking

Serves
serves 6

DAVID HAGERMAN

At Terre de la Custodia, a winery in the Umbrian town of Montefalco, chef Massimo Infarinati serves fluffy pecorino flans with a simple tomato sauce. The bright acidity of the fresh tomatoes complements the richness of the cheese. It's a wonderful starter to enjoy with the region's brisk white wine, grechetto. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.

Ingredients

¹⁄₄ cup olive oil
6 cloves garlic, minced
1 (28-oz.) can whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground black pepper, to taste
8 large basil leaves, roughly chopped
Unsalted butter, for greasing
6 eggs
2 ¹⁄₄ cups heavy cream
1 ³⁄₄ cups grated Pecorino Romano
Boiling water, for baking

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Instructions

Step 1

Heat oil in a 12" skillet over medium-high. Cook garlic until golden, 2–3 minutes. Add tomatoes, salt, and pepper; cook until broken down and slightly thickened, 10–12 minutes. Add basil; cook 5 minutes and keep warm.

Step 2

Heat oven to 300°. Grease six 6-oz. ramekins with butter and place in a 9" x 13" baking dish; set aside. Whisk eggs in a bowl until frothy. Add cream, pecorino, salt, and pepper; whisk until smooth and pour into prepared ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until golden brown and slightly puffed, about 1 hour 20 minutes. Divide reserved sauce between 6 shallow bowls; invert 1 flan into center of each bowl.

Heat oil in a 12" skillet over medium-high. Cook garlic until golden, 2–3 minutes. Add tomatoes, salt, and pepper; cook until broken down and slightly thickened, 10–12 minutes. Add basil; cook 5 minutes and keep warm.
Heat oven to 300°. Grease six 6-oz. ramekins with butter and place in a 9" x 13" baking dish; set aside. Whisk eggs in a bowl until frothy. Add cream, pecorino, salt, and pepper; whisk until smooth and pour into prepared ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until golden brown and slightly puffed, about 1 hour 20 minutes. Divide reserved sauce between 6 shallow bowls; invert 1 flan into center of each bowl.