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Pea flan with Parmigiano Reggiano cream.

40 min
Gluten Free

An appetizer that brings together two of the protagonists of Emilian cuisine; perfect for those seeking intense flavors and healthy ingredients. The Parmigiano Reggiano cream envelops the flan, highlighting its softness and heightening the dish’s flavor with the intense nuances gained during the aging process. Delizia Estense PGI Red Label Balsamic Vinegar, added while cooking provides an intriguing contrast and a slight bittersweet touch to the onions’ sweetness.


For the flan:  

300 g of peas

100 g of ricotta

40 g of Parmigiano Reggiano 

Bacon strips to taste

1 Tropea onion

3 eggs 

Basil to taste




For the Parmigiano Reggiano cream

30 g of flour

250 g of milk

100 g of Parmigiano Reggiano


For the sweet and sour onions: 

300 g of peeled borettane onions 

2 tablespoons of Delizia Estense PGI Balsamic Vinegar IGP Red Label 

30 g of butter

1 tablespoon of sugar


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Procedure for the peas flan

In a pan: add a tablespoon of oil and brown the previously sliced onions.

After a few minutes, add the peas. When properly cooked, transfer them into a separate container and whip them together with the ricotta, eggs, parmesan and basil. Add salt and pepper and mix everything with a whisk. Then, grease the bottom of some cups with butter, and sprinkle breadcrumbs on top of it. Pour the pea cream inside the cups and bake at 180 degrees Celsius for 30 minutes.

Meanwhile, in a small saucepan, melt a knob of butter. Add the flour, milk and Parmigiano Reggiano. Stir until the ingredients melt to obtain a thick mixture. In a saucepan, cook the bacon strips. 

Procedure for the onions 

In a pan, melt a knob of butter. Add the onions and salt. Then, pour half a glass of hot water and cook for 10 minutes with the lid closed.

Add the sugar and caramelize the onions for a couple of minutes before adding the PGI Delizia Estense Balsamic Vinegar of Modena. Cook for 3-4 minutes, until dry.


Remove the flans from the oven and turn them upside down on a flat plate. Cover them with a few tablespoons of Parmigiano Reggiano cream and decorate with bacon strips and basil leaves. Add the caramelized onions and a few drops of Delizia Estense PGI Balsamic Vinegar of Modena. 


Light and easy to digest, peas are the legumes with the lowest content of fats and calories. If consumed regularly, peas reduce the level of cholesterol in the blood as well as the risk of suffering from cardiovascular diseases. They are rich in fibers, carbohydrates and micronutrients like iron and zinc; they support digestion and improve intestinal transit. Peas are an extremely versatile ingredient in the kitchen thanks to their delicate taste. From first courses to main courses and side dishes, they can be used creatively in a wide variety of recipes.