Tromboncino squash flan
Sauté minced onion in extra virgin olive oil.
Add the squashes and the potatoes which have been washed and cut brunoise.
Add salt and allow to stew for several minutes, adding ½ glass of water.
As soon as the vegetables are softened, place them in ice water to cool.
When cold, add two eggs, parmesan cheese, marjoram, and heavy cream to the mixture and adjust the salt and pepper to taste.
Pour the batter into buttered ramekins. It should be fluid and of a uniform consistency.
Fill a baking dish half way with cold water.
Position the ramekins in the baking dish and cook for 20-30 minutes at approximately 170° C.