Tomato, artichoke and shrimp flan
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
(COOK TIME: 60+ min)
Medium
Ingredients
-
260
g
Mutti Tomato Puree
-
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
Share the ingredient list
Tomato, artichoke and shrimp flan: Method
- Finely chop the onion and brown it in oil with the clove of garlic and 2-3 basil leaves
- Add the diced potato and the Mutti Tomato Puree, season with salt and pepper and boil for 10 minutes
- Leave to cool
- Meanwhile, clean the artichokes by removing the tough outer leaves and cutting off the top
- Chop coarsely and stew in a saucepan with plenty of salted water for 15 minutes
- Blend the cooked artichokes and then heat them to reduce in a saucepan until creamy smooth
- 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
- Transfer it into 4 small individual molds and cook bain-marie for 45 minutes at 285°F (140°C)
- To check the cooking, test with a toothpick
- Slice the remaining artichoke and fry in boiling canola oil
- Shell shrimp, flour well and fry in canola oil
- On each plate spread a layer of artichoke paste and place the flan in the centre
- Decorate with the fried shrimp and artichoke slices
