Bacon and Mushroom Flan
- 3 oz white bread
- 1 oz butter
- 1 oz onion
- 2 oz smoked pancetta (or bacon)
- 3 oz mushrooms , chopped
- 1 tablespoon minced parsley
- ¾ cup milk
- 1 egg
- 1 egg yolk
- 1 oz grated Parmigiano Reggiano cheese
- salt and pepper to taste
Melt the butter in a pan, then add the onion and let brown. Meanwhile, dice the bacon and chop the parsley. When the onion is golden, add the diced bacon and, after a few seconds, add the sliced mushrooms (fresh or frozen). Season with a pinch of salt and pepper, then add the chopped parsley. Remove the crust from the bread and dice into small cubes.
When the mushrooms are cooked, after about two minutes, add bread cubes: stir gently and remove from heat. Prepare four molds: butter them using melted butter or nonstick cooking spray. Fill each mold with the mushroom, bacon and bread mixture. To finish, beat the egg very well with salt, pepper, milk and grated Parmigiano Reggiano, using a whisk.
Fill the molds with the egg mixture. Bake the flans in a bain marie: place the molds in a baking dish and add a little water, making sure not to get the flan wet. Bake in a 300 degrees F oven for 15 minutes.
When the bread, bacon and mushroom flans are ready, serve them with a generous grinding of the black pepper, or if you want you can add a tasty cheese sauce.
Pancetta is made out of pork belly and is such a common ingredient in Italy that there are many different versions found in all 12 regions.
Pancetta can be cured and sold either rolled or flat. The uncured version can be smoked, diced, sliced, spicy or peppery and used in many Italian recipes.
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