Every so often, a dish comes along that feels like a warm embrace wrapped in sophistication. This zucchini and buffalo ricotta flan is just that, a marriage of rustic comfort and refined elegance. Made with only a few wholesome ingredients: fresh zucchini, creamy buffalo ricotta, smoky chorizo, savory pancetta, and a rich blend of cheeses, it transforms into a delicate flan that’s as easy to prepare as it is impressive to serve. Light yet indulgent, it’s the kind of winter comfort food that feels equally at home on a weeknight table or as the centerpiece of a special dinner.
Difficulty : easy
Prep time : 45 minutes
Cook time : 30 minutes
Doses for : 4 people
For the Flan
• 1 medium zucchini, grated (large hole grater)
• 1 cup buffalo milk ricotta
• ½ cup grated Pecorino Romano
• ¼ cup grated Parmigiano-Reggiano
• 2 oz cured pancetta, diced
• 1 oz chorizo salami, diced small
• 2 large eggs
• 2 Tbsp all-purpose flour
• Freshly ground black pepper, to taste
• Olive oil, for greasing ramekins
For the Sauce
• ½ cup heavy cream
• 1 cup truffle pecorino cream
For Garnish
• 1 zucchini, shaved into ribbons with a vegetable peeler, shocked in ice water
• 1 tomato, cored, peeled, and diced (only firm outer flesh)
• Reserved crispy pancetta chips
1. Preheat oven to 375°F (190°C). Lightly grease four 6 oz ramekins with olive oil.
2. In a skillet over low heat, render the diced pancetta until golden and crispy. Drain on paper towel.
3. In a mixing bowl, combine ricotta, Pecorino Romano, Parmigiano-Reggiano, eggs, and flour.
4. Add grated zucchini, diced chorizo, and half of the crispy pancetta. Season with black pepper.
5. Divide the mixture evenly among the ramekins.
6. Place ramekins on a baking tray and bake at 375°F for 15–16 minutes, until just set and lightly golden on top.
7. Meanwhile, prepare the sauce: warm the cream in a saucepan over medium-low heat, whisk in truffle Pecorino until melted and smooth. Adjust consistency with a splash of milk if needed.
8. To serve: spoon truffle Pecorino sauce on each plate, unmold the flan on top, and garnish with zucchini ribbons, diced tomato, and pancetta chips.
9. Enjoy!
