Broccoli flan with anchovy sauce Recipe

Name: Broccoli flan with anchovy sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: per 4 servings
Ingredients: 3 eggs; ½ lb broccoli; 3/8 oz butter; ½ cup heavy cream; 1 oz grated Parmigiano Reggiano cheese; salt and pepper; 2 salted anchovies; 2 tablespoons extra virgin olive oil

Ingredients

3 eggs
½ lb broccoli
3/8 oz butter
½ cup heavy cream
1 oz grated Parmigiano Reggiano cheese
salt and pepper
2 salted anchovies
2 tablespoons extra virgin olive oil

	PREP TIME 30m	COOK TIME 40m	TOTAL TIME 1h10m
YIELD per 4 servings

Instructions

Heat the oven to 300°F (150°C). Boil a medium pot of salted water. Add the broccoli and cook until the stems are tender when pierced with a fork. Plunge in ice water, then drain.Put the broccoli in a blender. Add the cream, Parmigiano-Reggiano cheese, and eggs. Blend until smooth. Season with salt and pepper.Butter individual ramekins or timbale molds and fill with the broccoli mixture. Put the ramekins in a hot water bath (a bain-marie or a roasting pan filled with hot water halfway up the sides of the ramekins) and bake for about 40 minutes.Meanwhile, prepare the anchovy sauce. Rinse the anchovies, fillet them if necessary, put them in the blender with the oil and blend until smooth.When the flans are cooked, remove them from the water bath and let them cool slightly. Invert the flans onto individual serving plates and garnish with the anchovy sauce.

Appetizers