Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Wash and cut the asparagus into rounds, setting the tips aside.
Cook the asparagus rounds in a pan with the oil, adding the tips toward the end of cooking. Once soft and cooked, pour only the rounds (keep the tips aside) into a bowl, season with salt and pepper, and let cool for a few minutes.
In a bowl, mix the eggs and Parmigiano.
Blend the asparagus with the ricotta, then add the eggs and Parmigiano and blend again.
Butter the aluminum ramekins and pour in the mixture, leaving 5 mm from the edge. Take a deep-sided baking pan and pour water into it. Place the ramekins inside the pan for a bain-marie cooking method. Bake at 160 degrees, fan-assisted, for 20/25 min.
Remove from the oven and after a few minutes turn the flans out onto a plate and serve with the asparagus tips.
Italia, Emilia Romagna
| Energy (kcal) | 119.48 |
| Carbohydrates (g) | 2.14 |
| of which Sugars (g) | 2.14 |
| Fat (g) | 7.67 |
| of which Saturates (g) | 4.23 |
| Protein (g) | 9.91 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.27 |
