Tomato, Artichoke and Shrimp Flan with Tomato Puree
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
(COOK TIME: 60+ min)
Medium
Ingredients
-
9
oz
Mutti® Tomato Puree (Passata)
-
3.5
oz
¾ Parmigiano Reggiano cheese
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1
egg
-
1
potato
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4
artichokes
-
4
jumbo shrimps
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plain flour
-
basil
-
1
tbsp
extra virgin olive oil
-
canola oil
-
salt
-
pepper
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Tomato, Artichoke and Shrimp Flan with Tomato Puree: 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 Mutti® Tomato Puree (Passata), 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
- 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