BROCCOLI FLANS WITH ANCHOVY AND STRACCIATELLA CREAM
Three strong flavours of the Italian territory, a unique tasty and balanced result
Just looking at it makes you want to taste it. The colours are reminiscent of those of our country, the ingredients are special and strong taste, but they blend perfectly and give a perfect balance to the dish.
Preparation time: 50 minutes
Cooking time: 40 minutes
Blast chilling time: 120 minutes
Shock freezing time: 90 minutes
View the recipe in a single tabIngredients for 6 flans
Ingredients
- 400 gr of Roman broccoli
- 2 eggs
- 100 ml of cream
- 3 tablespoons of grated Parmesan cheese
- 1 clove of garlic
- Salt and pepper
- Extra virgin olive oil
- 6 anchovies
- 180 gr of Stracciatella
- 70 ml of cream
Fresco's functions
- Blast chilling
- Shock freezing
Time
average
Difficulty
Bassa
Follow these phases
BROCCOLI PREPARATION
Wash the broccoli, cut into small pieces and blanch in boiling water for 5 minutes. Drain and toss in a pan with a little oil, a clove of garlic, salt and pepper. If necessary add a little water. When it is soft, remove the garlic and blend it with a blender (keep aside some floret without blending, it will be used for the decoration of the dish).
COOKING
In a bowl beat the eggs with a pinch of salt and pepper, then add the cream, parmesan and broccoli smoothie and continue to mix. Divide the mixture into 6 silicone muffin moulds and bake in the preheated oven to 180ºC for 30-40 minutes.
PLATE FINISHING
Meanwhile, prepare a cream by melting the stracciatella in a saucepan with 70 ml of cream. Pour a spoonful of cream on the plate as a base, lay the flan on top and decorate with the anchovy and broccoli tops kept aside.
COOLING AND STORAGE
If you do not consume the flans immediately you can safely cool them in Fresco baked, using the function of blast chilling for 120 minutes. After that you can either store them in the refrigerator to consume them within 7 days or freeze them quickly with the appropriate cycle for 90 minutes. Once frozen you can store them in the freezer inside a container or a food bag.
FLANS REGENERATOR
If necessary, you can regenerate the baked goods, still frozen, directly in the hot oven at 180ºC for about 20 minutes.
CREAM PRESERVATION
The same can be done with the cream of gorgonzola; you can divide it into small single-dose silicone moulds, deep-freeze it in Fresco with the function of shock freezing for 50 minutes and store in the freezer. If necessary, you can regenerate the stracciatella cream in a saucepan with a drop of water for a few minutes.