Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)

Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)

Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)

These fluffy pecorino flans are served with a simple tomato sauce.David Hagerman

At Terre de la Custodia, a winery in the Umbrian town of Montefalco, chef Massimo Infarinati serves fluffy pecorino flans with a simple tomato sauce. The bright acidity of the fresh tomatoes complements the richness of the cheese. It's a wonderful starter to enjoy with the region's brisk white wine, grechetto. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.

Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)
At Montefalco's Terre de la Custodia winery, chef Massimo Infarinati serves fluffy pecorino flans with a simple tomato sauce.
Yield: serves 6

Ingredients

  • 14 cup olive oil
  • 6 cloves garlic, minced
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • Kosher salt and freshly ground black pepper, to taste
  • 8 large basil leaves, roughly chopped
  • Unsalted butter, for greasing
  • 6 eggs
  • 2 14 cups heavy cream
  • 1 34 cups grated Pecorino Romano
  • Boiling water, for baking

Instructions

  1. Heat oil in a 12" skillet over medium-high. Cook garlic until golden, 2–3 minutes. Add tomatoes, salt, and pepper; cook until broken down and slightly thickened, 10–12 minutes. Add basil; cook 5 minutes and keep warm.
  2. Heat oven to 300°. Grease six 6-oz. ramekins with butter and place in a 9" x 13" baking dish; set aside. Whisk eggs in a bowl until frothy. Add cream, pecorino, salt, and pepper; whisk until smooth and pour into prepared ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until golden brown and slightly puffed, about 1 hour 20 minutes. Divide reserved sauce between 6 shallow bowls; invert 1 flan into center of each bowl.