These little packages of deliciousness need to be unwrapped to be eaten. The exterior is a little bit bitter, the interior is creamy and salty with little leek and pine nut surprises every bite and then.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | steamer basket, heat-proof bowl(s) | 10 min. | High(2) | Natural |
Leek & Pine Nut Savory Flan in Radicchio Wrapper Pressure Cooker Recipe
Author: hip pressure cooking
Recipe type: pressure cooker
Cuisine: Italian
Prep time:
Cook time:
Total time:
INGREDIENTS
- 1 Head of Radicchio (long red cabbage)
- 1 Leek, sliced and lightly sauteed
- 6 eggs
- 1 cup (250ml) Milk
- 1 pound (500g) ricotta
- ½ cup (60g) Grana padana cheese
- sprinkling Nutmeg
- ¼ cup (50 g) Pine nuts
- generous sallt and pepper
- Olive Oil (not the good stuff)
INSTRUCTIONS
- To the pressure cooker, with the top off, boil some water and quickly shock the radicchio leaves to soften.
- Just dip the leaves, and pull them out quickly with tongs and place them in a strainer over the sink to dry.
- Slice leek into thin disks and saute - reserve some of the green leaves to cut and use as ties.
- With a mixer, or a very fast fork, blend the ricotta, eggs and cheese. Then, with a fork fold in the pine nuts, leeks salt and abundant pepper - a little more seasoning than you would normallyy use because the ricotta really needs it (about a teaspoon and a half).
- Re-use the liquid in which you shocked the radicchhio leaves to steam the flans, if you like.
- To the pressure cooker, add the steamer basket or rack and set aside.
- Prepare the heat-proof forms, by rubbing them with olive oil.
- Then, artistically arrange the leaves inside the form. Use scissors to trim the edges for a perfect fit.
- Pour the mixture in the forms.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 10 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Serve warm or chilled. To serve warm, let the forms cool (the flan is still cooking in it) for about 20 minutes before serving. To serve chilled, let the forms cool for about an hour before putting them in the refrigerator.
- To unmold, simply turn the form upside-down onto each dish. If the flan does not come down on it's own, insert a flat knife and run it delicately along the sides. Then, on one side pull the knife a little towards the center to break the suction. Place the plate on top of the form and flip it around quickly.
- Cut thing strips from the green part of the leek and tie decoratively around flan before serving.
I’ve finally started to play around with my new Kuhn Rikon – the first attempt at this flan went totally pear-shaped as I used lettuce and the leaves were not large enough – at any rate I’ve been making flans, which is dead easy, and thought I’d post my ugly pictures, so that everyone else can take heart :-)
These are with a head of broccoli, first steamed, then mashed roughly with a potato masher, mixed with two medium eggs and some sunflower seeds, seasoned and steamed for 8 minutes, with natural release. Very quick if you haven’t got time.
Lovely!!! Love the use of broccoli for this!
Ciao,
L
Dear Laura, forgive me for the slightly improper posting here, but I was unable to add any topic to the forum, in spite of being logged in!
I would like to prepare a smoked fish flan in a pirex circular container which is 8cm deep and has a diameter of 18cm. There will be a quiche/flan mix+ flaked smoked fish+ potato cubes or slices. Liquids will be 400ml milk+4 eggs (or maybe 3 eggs and 1 yolks)
How long you suggest I cook this for, and at what pressure? (I have a Kuhn Rikon stovetop)
Thank you!
I’ve done this and I got TERRIBLE results – it takes so much longer than a regular frittata made in a frying pan and it was on the gummy side. I wasn’t inspired to keep experimenting, but you might be. If you’re game for it, try with 20 minutes at low pressure and slow normal release, check the center and if that is done. If you’re not certain, go with a natural release because IF the flan/frittata/quiche is not already set then a quick release will introduce bubbles to the inside of the batter or “scramble” it.
Ciao,
L
many thanks Laura – it is for guests, so I’ll probably pass the experiment this time, promise to try the next time I do it for family though.