For this flan, we suggest an elegant pairing that plays on the balance between smoothness, aromas, and a lively palate. The sweetness of the zucchini and ricotta harmonizes with the fruitiness of the Roma DOC Malvasia Puntinata 2025 from Cantina Castello di Torre in Pietra, while the mint and lemon zest enhance its aromatic profile without overpowering it.
Ingredients for 4 persons:
- 700 g of zucchini
- 250 g of cow’s milk ricotta
- 2 eggs
- 60 g of grated Parmigiano Reggiano
- 2 tablespoons of breadcrumbs
- about ten fresh mint leaves
- grated zest of half a lemon
- extra virgin olive oil
- salt and pepper
For the cream:
- 100 ml of milk
- 60 g of grated Parmigiano Reggiano
- a pat of butter
Proceedings
Cut the zucchini into cubes and sauté them in a pan with a little oil for about ten minutes, leaving them still slightly firm. Let them cool.
Combine the zucchini with the ricotta, eggs, Parmesan, finely chopped mint, lemon zest, salt, and pepper. Pour the mixture into single-serving molds that have been lightly greased and sprinkled with breadcrumbs.
Bake at 180 °C for about 30 minutes, until the top is golden brown.
Meanwhile, prepare the sauce by melting the Parmesan in the warm milk with the butter, stirring until the sauce is smooth.
Serve the flans piping hot with the Parmesan cream and a few mint leaves.
In the glass, chosen by Stefania Vinciguerra
Roma Malvasia Puntinata 2025, Cantina Castello di Torre in Pietra
Light straw yellow, with greenish hues. Delicate floral aromas (jasmine and acacia) combined with fruity, citrus, and herbal notes. Impressive on the palate, fresh and briny, with good structure and a savory progression, leading to a persistent, almond-like finish.
Production area: gentle hills of tuff and breccia, within the Roma DOC zone, at an altitude of 50 meters. Two geological units characterize the nature of the soil: sedimentary formations, found in the flat areas, and volcanic formations, formed by the Late Pliocene Lazio Volcanic Complex.
Grape Varieties: 100% Malvasia Puntinata.
Harvest: The grapes are harvested in two separate stages—on the one hand, to preserve the wine’s freshness, and on the other, to lend body and structure to the final blend.
Production processes: Traditional white wine vinification. The wine is then transferred to concrete tanks and left on the fine lees for 6 months. Every subsequent step is carried out in an oxygen-free environment until bottling. Aging continues in the bottle for another 1–2 months.
Serving temperature: 12°–14° C
Recommended pairings: seafood dishes and dairy products, fresh cheeses, vegetable casseroles, and delicate savory pies.
