Time: 2 ore e 30 minuti + tempo di riposo
Difficulty: media

Ingredients (for 6 people):
350 g of soybeans
200 g of buckwheat in grains without gluten - 150 g of Pecorino Toscano DOP grated cheese 6 slices of pancetta stretched without gluten
4 dl of fresh cream
3 eggs
100 g of Parmigiano Reggiano DOP grated cheese
20 g of butter
20 g of gluten-free rice flour
saffron pistils
salt up
black pepper grains

Procedure

Soak soy for 12 hours, changing the water from time to time in the meantime;  after this time, drain it, rinse it and cook it in boiling water for 2 hours.  Drain again, drain it well and put it in a tall, narrow container;  add 200 ml of cream, eggs and parmesan and mix with the hand blender, adjusting salt and pepper.

Cook the gluten-free buckwheat in boiling water for 20 minutes, adjusting salt at the end;  drain it and place it in a bowl.

Butter and flour 6 individual cocotte;  put the gluten-free buckwheat on the bottom, pressing well with the back of a spoon so as to compact it, then spread it over the soy mixture and bake in the hot oven at 170 ° C for 15 minutes.

, pour the remaining cream with the pecorino cheese into a bowl and place the container in a pan filled with water that contains it;  transfer everything to the heat and cook in a bain-marie, stirring occasionally with a whisk, until obtaining a creamy and lump-free mixture.

Line a baking sheet with parchment paper, place the gluten-free pancetta on top and bake it in a hot oven at 220 ° C for 5 minutes to make it crispy.

After the baking time of the flans, churn them out and turn them upside down in the individual dishes, previously napped with the pecorino cream;  decorate them with the crispy bacon and complete the dish with the saffron pistils.  Serve.