Easy
1h
Broccoli flan with Mutti Double Concentrated Tomato Paste and creamy caprino cheese: a colorful, elegant vegetarian appetizer full of Italian flavor.
1
Cook the broccoli in salted boiling water for 15 minutes, then strain
2
Boil milk with salt and nutmeg, then add melted butter with flour to obtain a very dense bechamel
3
When the bechamel has cooled, add the egg yolks and the broccoli sprinkled with Parmesan cheese
4
Whip the egg whites and add them to the dough
5
Divide the dough into halves and mix Mutti Double Concentrated Tomato Paste into one of the halves
6
Butter and flour crème caramel or individual soufflé moulds
7
Fill halfway with green dough, then top with red dough and bake at 350°F (180°) for 40 minutes
8
Heat a few spoonfuls of milk with caprino cheese, pour it on the flan and serve
This broccoli flan transforms a few simple ingredients into an elegant dish with two contrasting layers. Broccoli and Parmesan give the green layer its delicate savory flavor, while Mutti Double Concentrated Tomato Paste adds an intense tomato note and vibrant character to the second half of the mixture. Served with a warm caprino cheese sauce, this soft and creamy vegetarian flan makes an inviting appetizer or starter.
For the best broccoli and tomato flan, prepare a thick béchamel and allow it to cool before adding the egg yolks and broccoli. Fold the whipped egg whites gently into the mixture to preserve as much air as possible and achieve a lighter texture. When adding the Mutti Double Concentrated Tomato Paste, mix it evenly into one half of the batter to create two distinct layers. Finish the baked flans with warm caprino cheese loosened with a little milk for a creamy contrast to the broccoli and concentrated tomato flavors.
