Broccoli flan with double concentrated tomato paste

Broccoli flan with double concentrated tomato paste

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy


  • 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
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Broccoli flan with double concentrated tomato paste: Method

  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

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Also made with: Double concentrated tomato paste

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