Broccoli flan with caprino cheese and Mutti double concentrated tomato paste
- 1 tube Mutti Double Concentrated Tomato Paste
- 1.5 kg broccoli
- 150 g Parmesan cheese
- 2 eggs
- 30 g butter
- 250 g flour
- 250 ml milk
- 200 g caprino cheese
- Salt and nutmeg
Cook the broccoli in salted boiling water for 15 minutes, then strain.
Boil milk with salt and nutmeg, then add melted butter with flour to obtain a very dense bechamel. When the bechamel has cooled, add the egg yolks and the broccoli sprinkled with Parmesan cheese. Whip the egg whites and add them to the dough.
Divide the dough into halves and mix Mutti Double Concentrated Tomato Paste into one of the halves.
Butter and flour crème caramel or individual soufflé moulds. Fill halfway with green dough, then top with red dough and bake at 350°F (180°) for 40 minutes.
Heat a few spoonfuls of milk with caprino cheese, pour it on the flan and serve.