Spaghettoni flan with broccoli and tomatoes

  • Difficulty


  • 500 g0SW0212
  • 2 cloves garlic, sliced finely
  • 25 cl beef stock
  • 2 eggs
  • 125 g Taleggio cheese, diced
  • 50 g grated Parmesan cheese
  • 200 ml whole milk
  • 1 pinch nutmeg
  • 1 tbsp Italian parsley, finely sliced
  • 15 g Butter
  • 750 g broccoli, sliced in chunks
  • salt and pepper
Strangozzi n° 212


Heat the oil, add the garlic and the broccoli simmer over a low heat, constantly stirring.Add the broth, season with salt and pepper and in the meanwhile cook the pasta in plenty of boiling salted water.Drain the pasta, stir it with the broccoli, add the chunks of peeled tomatoes and toss this dressed pasta in a butter-greased mould.Aside, make whisk with the 2 eggs with the milk the spices, then fold in the chunks of taleggio.Pour this mixture over the pasta, sprinkle with parmesan and flakes of butter. Put the dish in the oven and bake for 35 minutes at 200 °C. “You can make the recipe also with the other pasta shapes suggested here.”