Appetizers
Broccoli cream with anchovy and stracciatella
Ingredients
- 500 gr Roman broccoli
- 1 potato
- 1 shallot
- 1,5 lt of water
- 12 anchovy fillets
- 150 gr of Stracciatella
- Extra virgin olive oil
- Salt and pepper
Times
- Time: quickly
Features
- BLAST CHILLING
- SHOCK FREEZING
Difficulty
- Easy
Proceeding
Peel the potato and cut into cubes; clean the broccoli and divide all the florets. Chop the shallot and fry lightly in a pan with a little oil, then add the potato and broccoli and cover with water.
Let go for 30 minutes over medium heat and season with salt and pepper. At the end of cooking, blend with a blender until you get a cream. Serve with 3 anchovy fillets per head and a tablespoon of stracciatella.
Let go for 30 minutes over medium heat and season with salt and pepper. At the end of cooking, blend with a blender until you get a cream. Serve with 3 anchovy fillets per head and a tablespoon of stracciatella.
Tips
Blast chilling
You can prepare a large quantity, chop it down quickly with the function of blast chilling of the blast chiller for 60 minutes and keep it in the refrigerator for a whole week as just done.
Shock freezing
You can also decide to freeze it with the shock freezing function of the blast chiller for about 120 minutes, and then store it in the freezer for months. In this case you should divide it into single portions using convenient silicone muffin moulds so you will always have ready doses to thaw without wasted food.
You can prepare a large quantity, chop it down quickly with the function of blast chilling of the blast chiller for 60 minutes and keep it in the refrigerator for a whole week as just done.
Shock freezing
You can also decide to freeze it with the shock freezing function of the blast chiller for about 120 minutes, and then store it in the freezer for months. In this case you should divide it into single portions using convenient silicone muffin moulds so you will always have ready doses to thaw without wasted food.