A signature flan recipe from Chef Fabio Nistri of Florence’s well-regarded “Degusteria Italiana,” this creation balances creamy, saffron-infused pecorino with sweet quince, fresh fennel, and a delicate honey crisp for a truly gourmet appetizer.

Straight from the heart of Florence, this recipe for Savory Pecorino Flan is a harmonious symphony of flavors and textures. Created by the talented Chef Fabio Nistri, it’s a dish that perfectly encapsulates the spirit of modern Italian cuisine: rooted in tradition but presented with innovative flair. The heart of the dish is the sformato—a light, creamy, and savory flan made with the distinctive Ennese Pecorino cheese and infused with a delicate hint of saffron.

But the soul of the dish is revealed in the details. The deep, savory notes of the cheese are perfectly balanced by the sweet and tangy quince marmalade, while a bright fennel extract and freshly marinated fennel slices add a clean, anise-flavored crunch. The final touch, a paper-thin honey wafer, provides a welcome textural contrast that brings the entire dish together.

Recreating a gourmet experience at home may seem challenging, but this recipe breaks down the process into clear, manageable steps. It’s the perfect impressive appetizer for a special occasion, promising an unforgettable tasting experience.

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Ingredients

For the Flan (Sformato)

For the Quince Marmalade

For the Honey Wafer

Procedure

To Prepare the Sformato

Begin by combining the cold cream, cornstarch, and saffron in a saucepan. Bring the mixture to a boil, whisking constantly to prevent any lumps from forming. Remove from the heat, add the grated pecorino, and blend until smooth. Strain the mixture through a fine-mesh sieve, pour into molds, and allow to cool completely. Unmold before serving; they should be served lukewarm.

To Prepare the Marmalade

Combine all the ingredients in a pot and cook as you would a traditional marmalade. Once cooked, blend the mixture and pass it through a sieve to achieve a smooth consistency.

To Prepare the Extract

Juice one fennel bulb using a centrifugal juicer. Season the resulting juice with salt, pepper, and a teaspoon of acacia honey.

To Prepare the Honey Wafer

Whisk all ingredients together until a homogeneous batter is formed. Spread the batter thinly onto a silicone mat, using a stencil to create the desired shape. Bake at 170°C (340°F) for 7 minutes.

Plating

Arrange the sformato on a plate. Delicately place dots of the quince marmalade around it. Pour the seasoned fennel extract into the center of the dish and gently lay the honey wafer on top of the sformato. Garnish with finely sliced fennel that has been marinated in salt and apple cider vinegar.

Degusteria Italiana