Preparation time: 40 minutes
Recipe for: 12 persons
For the flan:
l milk • 120 g flour • 20g butter • 240g grated seasoned pecorino cheese • 3 eggs Breadcrumbs and butter for greasing
Mixed salad • 150g bacon • Extra virgin olive oil • Salt
Melt the butter in a casserole dish, add in the flour and let it toast for about one minute and then add the milk. Heat it together with the pecorino cheese until it has completely melted. Add salt as required.
Warm a little and then add the eggs. Grease and coat with the flan tins breadcrumbs and fill with the pecorino cheese mixture.
Bake in the oven at 180° for around 20 minutes. Let them cool completely.
Brown the bacon in a pan until it becomes crunchy and then drain it on kitchen paper.
Take the pecorino cheese flans out the tins and serve with the salad and the crunchy bacon.