Ingredients:

1/3 l béchamel

5 eggs

150 g Parmiggiano Reggiano DOP

200 g Pumpkin

4 mushrooms

Balsamic Vinegar of Modena

Directions:

Remove peel and seeds from the pumpkin, then chop it into slices 1 cm thick.

Place them in a baking-pan covered with baking paper, then cook it for 30 minutes at 165° C.

Once cooked, let it cool.  Mix béchamel with the egg yolks and grated Parmigiano then mix it with the mashed pumpkin and beat egg whites; amalgamate gently.

Butter and flour moulds, then stuffed them with the mixture ¾ full, bake them for 20 minutes at 175°C.

Chop pore mushrooms thinly, take flans out of the oven then place one in each dish, cover them with chopped mushroom and some slivers of  Parmigiano. Add few drops of Balsamic Vinegar of Modena.

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