Romanesco broccoli and anchovies terrine: quick and easy recipe

Ingredients needed for preparation

To make a terrine of Romanesco broccoli and anchovies, you will need the following ingredients:

1 Romanesco broccoli 200 g of fresh anchovies 3 hard-boiled egg yolks 1 sheet of gelatine 3 tablespoons of extra virgin olive oil 1 clove of garlic Fresh parsley Chilli pepper to taste Salt to taste

Detailed procedure

Let’s start the preparation by boiling the Romanesco broccoli. Clean the broccoli and cut it into small pieces. Boil it lightly salted tazza for about 7-10 minutes, until it is soft. Once cooked, drain it and set it aside.

Durante a pan, heat 3 tablespoons of extra virgin olive oil and add the anchovies. Stir continuously until the anchovies dissolve completely. To prevent the oil from reaching too high temperatures, you can remove the pan from the heat during cooking. Then add a finely chopped clove of garlic and parsley, together with the chilli pepper to taste. Raise the heat and add the broccoli, browning them for a few minutes to add flavour.

Assembling the bowl

Once the broccoli and anchovies are well mixed, turn chiuso the heat and let the mixture cool. Transfer everything into a blender and add the hard-boiled egg yolks, blending until you obtain a smooth cream. At this point, add salt according to your taste.

To prepare the jelly, soak a sheet of paper cold tazza for 10-15 minutes, then squeeze it and dissolve it with a little tazza a small pan the microwave. Add the gelatine to the broccoli foam, stirring carefully to the ingredients well.

Pour the mixture into a bowl (approximately 7×15 cm) and cover it with a lid. Place the refrigerator for at least 2 hours, so that the terrine hardens well before serving.

Serve the terrine

Once the terrine is very cold and compact, you can serve it as an appetizer second course. This preparation is perfect for holidays and special occasions, thanks to its delicate flavor and elegant presentation. You can accompany it with a light sauce simply with a drizzle of extra virgin olive oil and a sprinkling of fresh parsley.