Tomato Flan on Pecorino Cream

Are a fresh and fragrant vegetarian proposal, perfect as a main course or single-portion appetizer. A simple but refined preparation, ideal for the Christmas holidays and other 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 Christmas lunch with elegance, offering a delicious appetizer that will win over your guests. This feast, deeply felt both from a religious and cultural point of view, is lived with joy and anticipation. We are already looking forward to the dishes of New Year's Eve and New Year's Eve, because for us Italians, good food is not only nourishment, but also a symbol of conviviality and tradition. The holiday season brings with it a rich variety of flavors and recipes passed down from generation to generation, making each table unique and special. 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 Steps 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 gelatin, 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.