Tomato, artichoke and shrimp flan

Tomato, artichoke and shrimp flan

Made with Passata

Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 1h (PASSIVE TIME: 1h)

cooking sketch Medium

Ingredients

  • 260 g Mutti Strained Tomatoes (Passata)
  • 100 g Parmesan cheese
  • 1 egg
  • 1 potato
  • 4 artichokes
  • 4 jumbo shrimp
  • plain flour
  • basil
  • 1 tbsp extra virgin olive oil
  • canola oil for frying
  • salt and pepper
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Tomato, artichoke and shrimp flan: Method

  1. Finely chop the onion and brown it in oil with the clove of garlic and 2-3 basil leaves
  2. Add the diced potato and the Mutti Tomato Puree, season with salt and pepper and boil for 10 minutes
  3. Leave to cool
  4. Meanwhile, clean the artichokes by removing the tough outer leaves and cutting off the top
  5. Chop coarsely and stew in a saucepan with plenty of salted water for 15 minutes
  6. Blend the cooked artichokes and then heat them to reduce in a saucepan until creamy smooth
  7. Mix in the cooled tomato purée, the egg and cheese and blend the mixture with a hand blender until the mixture is smooth and even
  8. Transfer it into 4 small individual molds and cook bain-marie for 45 minutes at 285°F (140°C)
  9. To check the cooking, test with a toothpick
  10. Slice the remaining artichoke and fry in boiling canola oil
  11. Shell shrimp, flour well and fry in canola oil
  12. On each plate spread a layer of artichoke paste and place the flan in the centre
  13. Decorate with the fried shrimp and artichoke slices
  14. Meanwhile, clean the artichokes by removing the tough outer leaves and cutting off the top
  15. Chop coarsely and stew in a saucepan with plenty of salted water for 15 minutes
  16. Blend the cooked artichokes and then heat them to reduce in a saucepan until creamy smooth
  17. Mix in the cooled tomato purée, the egg and cheese and blend the mixture with a hand blender until the mixture is smooth and even
  18. Transfer it into 4 small individual molds and cook bain-marie for 45 minutes at 285°F (140°C)
  19. To check the cooking, test with a toothpick
  20. Slice the remaining artichoke and fry in boiling canola oil
  21. Shell shrimp, flour well and fry in canola oil
  22. On each plate spread a layer of artichoke paste and place the flan in the centre
  23. Decorate with the fried shrimp and artichoke slices

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Also made with: Passata


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