{"id":3752,"date":"2020-07-22T00:00:00","date_gmt":"2020-07-22T00:00:00","guid":{"rendered":"https:\/\/salumipasini.com\/potato-flan-with-fiocco-di-prosciutto-selvacremasco-fondue-and-radicchio\/"},"modified":"2025-06-25T04:39:03","modified_gmt":"2025-06-25T04:39:03","slug":"potato-flan-with-fiocco-di-prosciutto-selvacremasco-fondue-and-radicchio","status":"publish","type":"post","link":"https:\/\/salumipasini.com\/en\/potato-flan-with-fiocco-di-prosciutto-selvacremasco-fondue-and-radicchio\/","title":{"rendered":"Potato flan with fiocco di prosciutto, selvacremasco fondue and radicchio"},"content":{"rendered":"<p><strong>For the fondue<\/strong><\/p>\n<p>In a saucepan, heat the cream. Add the selvacremasco cheese. Stir over low heat with a whisk until obtaining a creamy density.<\/p>\n<p><strong>For the salad<\/strong><\/p>\n<p>Remove the core from the radicchio. Wash the leaves and dry them. Cut them into small pieces. Place the radicchio and the spinach leaves in a bowl. Season with salt and pepper.<\/p>\n<p><strong>For the flan<\/strong><\/p>\n<p>Peel the potatoes and cut them into small pieces. Cook the potatoes in boiling water until cooked. Drain the potatoes and mash them with a fork. Add parmesan, egg, a knob of butter and mix well. Butter a little mold for cream caramel. Pour the mixture and bake at 180 degrees for 15 minutes. Allow to dissolve and turn out the flan.<\/p>\n<p><strong>To finish<\/strong><\/p>\n<p>Pour 2 tablespoons of fondue into the center of the plate. Place the flan on the fondue and finish with the slices of Fiocco di Prosciutto. Serve with salad.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the fondue In a saucepan, heat the cream. Add the selvacremasco cheese. Stir over low heat with a whisk until obtaining a creamy density. For the salad Remove the core from the radicchio. Wash the leaves and dry them. Cut them into small pieces. Place the radicchio and the spinach leaves in a bowl. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3164,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[323,873,319],"tags":[],"class_list":["post-3752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course-en","category-main-course","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/posts\/3752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/comments?post=3752"}],"version-history":[{"count":1,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/posts\/3752\/revisions"}],"predecessor-version":[{"id":3753,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/posts\/3752\/revisions\/3753"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/media\/3164"}],"wp:attachment":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/media?parent=3752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/categories?post=3752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/tags?post=3752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}