Broccoli flans with goat cheese sauce and orange with Toscano extra virgin olive oil PGI


  • 500 g of broccoli
  • 2 eggs
  • 30 g grated Parmigiano Reggiano
  • 100 g of medium aged goat cheese
  • 2 spoons of fresh cream
  • 2 red oranges
  • a teaspoon of lemon juice
  • 30 ml Toscano PGI extra virgin olive oil
  • 4 aluminium ramekins



Clean and cut the broccoli tops. Cook them in slightly salted water for 5 minutes. Take the 4 most beautiful pieces and put them in a bowl with water and ice (to preserve the green color). Cook the remaining broccoli for another 10 minutes and drain it.

Separate the egg yolks from the whites and whisk the whites.

Mash the broccoli in a bowl with a fork and add the grated parmigiano reggiano, a pinch of salt and pepper, the two yolks, and mix well.

Add the beaten eggs and mix gently.

Grease the ramekins with oil and fill them only halfway with the mixture. Add a drop of oil on top and bake the ramekins at 180° for 35 minutes.

Meanwhile grate the goat cheese and mix it with the cream, if necessary add another spoon of cream, and melt it on a low heat, adding a pinch of pepper.

Squeeze an orange and put the juice in a glass jar, then pour the same quantity of Toscano PGI extra virgin olive oil, a pinch of salt, the lemon juice and shake it until it is emulsified.

When serving, put two spoons of the cheese sauce on the plate, then place the broccoli flan on top, and pour another spoon of the sauce over it, then garnish with the broccoli that you conserved in water and dress it with the orange and olive oil sauce. Serve warm.