Tomato Flan on Pecorino Cream

A simple but refined preparation, ideal for the very important occasions. A dish that recalls the genuine flavors of home cooking, perfect for a lunch or dinner with an informal but well-kept atmosphere. This is a nice, colorful and creative idea to open lunch with elegance, offering a delicious appetizer that will win over your guests. The recipe I propose today is an interesting idea to open the menu. The simple and complex flavors of the tomato, with its sour, sweet and salty note, are harmoniously intertwined with the intense aroma of one of the oldest but always current cheeses: pecorino. Its spicy and savory taste goes beautifully with tomato, creating a unique balance of flavors. Today, numerous scientific studies have shown that tomatoes are a valuable source of vitamins and minerals, especially vitamin C, folate, potassium and carotenoids. Consuming it raw provides important benefits, but the tomato becomes even healthier when cooked. Cooking breaks down the cell wall of the fruit, releasing lycopene, a powerful antioxidant that can reduce the risk of certain cancers, improve cholesterol profile, and help prevent heart disease. Now let's see what we need to make our Tomato Flan on Pecorino Cream. Ingredients for the flans 1 kilo of ripe tomatoes 6 sheets of isinglass 1 spring onion 1 white onion a few drops of balsamic vinegar a few basil leaves 1 lemon juice salt to taste extra virgin olive oil For the pecorino cream 30 grams of butter 30 grams of white flour 250 ml fresh milk 130 grams of Pecorino cheese Preparation Let's start by softening the gelatin sheets in cold water. In a pan, heat a drizzle of extra virgin olive oil, add the finely chopped white onion and spring onion and let it fry gently. Add the washed, peeled and chopped tomatoes, together with a few basil leaves for an aromatic touch (alternatively, you can use thyme). Season with salt and pepper to taste, then cook over medium heat for about 30 minutes. Once cooked, blend everything with an immersion blender, put the sauce back on the heat and let it thicken. Once ready, turn off the heat, wait a few minutes, then incorporate the softened gelatine, a few drops of balsamic vinegar and filtered lemon juice. Pour the mixture into single-serving molds and let it cool in the refrigerator for a few hours. Now let's move on to the pecorino cream. In a saucepan, melt the butter over low heat. Add the sifted flour and mix carefully, creating a smooth roux. After a couple of minutes, pour in the hot milk, continuing to stir to avoid lumps. Cook until you get a slightly thick cream. Remove from the heat and add the pecorino cheese cut into cubes. Mix until the cheese melts completely, obtaining a velvety cream with an intense flavor. Remove the flans from the molds and place them on a plate, on top of the pecorino cream. We decorate as desired with imagination. Our Tomato Flan on Pecorino Cream are ready to be served.