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Per preparare i rapanelli: tagliare finemente i rapanelli e metterli in acqua fredda.
Per preparare il flan di funghi pleurotus: lavare i funghi, dividerli e stufarli in una padella con burro e scalogno. Deglassarli con il vino bianco e continuare a cuocere fino ad assorbimento di tutto il liquido. In un cutter tritare i funghi tenendoli grossolani. Trasferirli in una bacinella e aggiungere il timo sfogliato. Miscelare la panna con il formaggio grattugiato e le uova e poi aggiungere i funghi. Condire con sale, pepe e noce moscata. Versare il composto in stampi in silicone o in vetro temperato. Cuocere in forno a vapore a 85°C per circa 30-35 minuti oppure a bagnomaria in forno statico preriscaldato a 85°C per circa 40 minuti.
Per preparare il pesto di rucola e finocchi: tritare lo scalogno e il porro, stufarli per un paio di minuti in una padella con olio extravergine di oliva, aggiungere i finocchi tagliati a dadini e il brodo vegetale. Quando saranno teneri, scolarli mantenendo un po’ di brodo di cottura. In un frullatore, frullare il tutto, lasciar raffreddare e mixare di nuovo aggiungendo il resto degli ingredienti fino ad ottenere la consistenza di un pesto. Regolare la consistenza con un goccio di acqua. Salare e pepare.
Per comporre il piatto: disporre i rapanelli sul fondo del piatto, condirli con il pesto di rucola e finocchi, adagiarvi il flan e decorare a piacere.
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