Ingredients for 6 flans
- 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
- Blast chilling
- Shock freezing
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).
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.
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.
If necessary, you can regenerate the baked goods, still frozen, directly in the hot oven at 180ºC for about 20 minutes.
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.