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Pasqualina flan di Pasqualina con Fonduta
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Pasqualina Flan or flan di Pasqualina con Fonduta



flan di Pasqualina con Fonduta or Pasqualina Flan for Easter with Baby Kale, Spinach and Quail Eggs with Fondu Sauce: Torta Pasqualina revisited with step by step images!
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes
Course: Main
Cuisine: Canadian
Servings: 12
Author: Valerie Lugonja

Ingredients

Ingredients for Flan:

  • 1 kilo Spring greens: 500 grams organic baby spinach and 500 grams organic baby kale
  • 100 grams onion (½ medium) , minced
  • 1 clove garlic , whole
  • 1 teaspoon dried marjoram (5 grams)
  • 3 tablespoons olive oil (45 grams)
  • 1 tablespoon butter (15 grams)
  • 600 grams fresh cow Ricotta (2 ½ cups) (see note)
  • 2 organic know-your-farmer eggs
  • 50-75 grams Parmigianino Reggiano ( 1/4 cup) , grated
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground whole nutmeg (about ½ a nutmeg)

Ingredients for Surprise Inside:

  • 12 quail eggs

Special Material Required

  • 12 half cup ramekins
  • large casserole or two small for bain marie (must hold 12 ramekins); ensure sides of ramekins can be immersed half way in water inside of container(s)

Ingredients for Fonduta Sauce:

  • 200 grams Italian Fontina , removed from crust, at room temperature covered by plastic wrap, cubed (I prefer Danish Fontina - completely different and the traditional Fonduta is made with Italian)
  • 200 grams cream
  • 1 egg yolk

Garnish

  • Flat leafed parsley or chives

Instructions

Instructions for Preparing Greens:

  • Wash and spin-dry spinach and kale leaves; mince onion
  • In large sauté pan, place 3 tablespoons olive oil, garlic clove and 1 tablespoon butter with the onions; sauté at medium heat until onion is translucent (2-3 minutes)
  • Add spinach, baby kale and marjoram to pan, in two batches; sauté until wilted then cook gently for about 15 more minutes, until all stems are tender
  • Place greens in colander; set aside to cool and drain

Instructions for Preparing Cheese Filling:

  • In large bowl, combine fresh cheeses (or ricotta and yogurt); stir to completely combine
  • Place eggs, pepper, nutmeg and grated Parmesan into soft cheese mixture; mix well until completely combined

Instructions for Making the Filling in the Thermomix

  • Instructions for Making the Filling in the Thermomix are detailed in a separate recipe, at the very bottom of this post

Putting it all Together:

  • Finely chop and gently squeeze cooled greens; add to cheese mixture, stirring to fully incorporate
  • Taste, adjust seasonings; set aside

Prepare Flan Ramekin dishes:

  • Butter each thoroughly

Instructions for Making the Pasqualina Flans

  • Preheat oven to 350F
  • Place scant ¼ cup filling, or 3 tablespoons filling into each ramekin; create hole in middle, one at a time
  • Crack quail egg gently into small bowl; pour completely into prepared hole in middle of filling
  • Using pointer finger, move filling around to nestle entire quail egg into filling without albumen spilling over top; repeat with remaining 11 ramekins
  • Using 2 tablespoons, or ½ quarter cup of filling, cover each egg; gently smooth filling over surface to edges of container
  • Repeat until all 12 ramekins are filled

Iinstructions for Baking in Oven in Bain Marie

  • Boil water on top of stove to fill bain marie; place ramekins into one large casserole or two small
  • Place casserole very near oven to avoid moving far filled with scalding water; pour hot boiled water to halfway up sides or ramekins
  • Place in middle rack of oven and steam bake (bain marie) for 50 minutes, or until each puffs in the middle and pushes back, like a cake, when touched

Instructions in Steaming with Thermomix

  • Set time to 50 minutes, temperature at Varoma and speed at 2; place ramekins in upper and lower shelf of Varoma, or until each puffs in the middle and pushes back, like a cake, when touched

Instructions for Fonduta (make while flans steam)

  • Add cheese and cream to saucepan over double boiler; slowly melt cheese over medium heat and stir until smooth and creamy
  • Gently stir in yolk, stirring continuously, until it is completely incorporated and sauce is thick, voluminous and velvety
  • Ladle hot over warm flans on serving platter; garnish with parsley or chives and serve immediately

Instructions for Serving Flans:

  • Cool for 10 minutes; loosen around sides of fan and invert onto serving plate
  • Plate immediately, ladle Fonduta over warm flans on serving platter; garnish with parsley or chives and serve immediately