Method
To prepare the anchovy sauce, pour a drizzle of oil and a clove of garlic into a saucepan, let it flavour over low heat and as soon as the garlic begins to sizzle, add the anchovies.
Stir and cook over low heat to till anchovies are dissolved.
Add the fresh cream and cook for 5 minutes. Separately, dissolve the cornstarch with milk. When the sauce begins to boil, add the starch and milk mixture little by little, just enough to thicken the sauce slightly (you may not need the whole dose). Blend it with a blender to make it smoother.
For the broccoli flan, preheat oven to 180°C. In a large bowl, mix together the broccoli puree, cream, eggs, Parmigiano Reggiano and chilli olive oil if using. Add salt and pepper to taste.
Grease 4 ramekin dishes with the butter and a pastry brush, then add breadcrumbs. Remove excess breadcrumbs.
Pour the broccoli mix into the ramekins. Cook in a water bath in the oven for 10-18 minutes - add water to a shallow pan making sure that the water level is lower than the rim of the ramekins. Carefully place the ramekins into the dish and place in the oven.
Remove the water bath from the oven, and the ramekins from the bath. Remove flans from the ramekins.
Serve the flans on a plate with the anchovy sauce and toasted almonds.
Garnish with a drizzle of extra virgin olive oil and chilli oil.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
