Wash the carrots- Carote dell'Altopiano del Fucino Igp -removing the outer part with a vegetable peeler, and setting aside some for the garnish. Cut there maining carrots into round slices. Put them in water acidified with lemon juice to keep them from turning brown. In a pot over the heat, melt a knob of butter (20 g approximately) and brown a finely minced scallion. When it begins to take on colour, add the carrots- Carote dell'Altopiano del Fucino Igp - brown them, add the glass of wine and reduce; add salt and pepper and cook for 15-20 minutes. Make a béchamel with the milk, butter and flour. Melt the butter in a saucepan and add the flour, diluting the mixture well to avoid making lumps, and browning it without burning it. Remove from the heat and add the previously heated milk in a thin stream, pouring it slowly into the pot. Mix the ingredients well, put it backon the heat and cook a little longer, constantly stirring until the mixture begins to boil. Salt and pepper to taste and flavour with some grated nutmeg. In the food processor, blend the carrots- Carote dell'Altopiano del Fucino Igp. Pour the carrot purée into a bowl, add the egg yolk, the whole egg, the béchamel, and the grated Parmigiano Reggiano cheese. At this point, is it necessary to mix the ingredients. Pour the mixture into buttered and floured single portion moulds. Bake in a water bath in the oven at 180° for 45 minutes.Take the flans out ofthe oven and allow them to cool before removing them from the moulds. Serve with raw julienned carrots - Carote dell'Altopiano del Fucino Igp - and extra virgin olive oil.