Borage flan with toma di valle fondue

Herbs from the garden are combined with local cheese in a full-bodied appetizer


for the flan:

  • about 1/2 kg of borage;
  • 3 eggs;
  • 50g of butter;
  • 2 tablespoons of flour;
  • milk to taste;
  • grated Parmesan cheese;
  • salt, pepper, nutmeg

for the fondue:

  • 250g fresh cooking cream;
  • 250g aged toma cut into small cubes.


Wash the borage, blanch it in salted water, squeeze it very well and chop it.
Prepare a consistent béchamel with the butter, flour and milk, season with salt and nutmeg, leave to cool. Add the lightly beaten eggs to the chopped herbs, the parmesan, the béchamel, if necessary, add salt and pepper.

Grease the baking cups well, pour the mixture, but not to the edge, put them in a pan with high sides and pour 2 fingers of water on the bottom, bake at 160 ° for about 1 hour.

Prepare the fondue by heating the cream, without boiling it, removed from the heat, add the diced toma cheese, stirring with a whisk until completely dissolved.

Serve each flan on a plate and sprinkle it with plenty of fondue, serve hot.