Preparation 30′ – Cooking: 40′
Donna Cristina recommends savoring them with: Muller-Thurgau D.O.C.- Sauvignon D.O.C. – Lugana D.O.C. Malvasia Bianca I.G.P.
Ingredients for 4 people
3 eggs
250g broccoli
10g butter
150g onion
100ml fresh cream
25g Parmesan cheese
salt and pepper
For the sauce
2 anchovies with salt
30ml extra virgin olive oil
Soften the broccoli in boiling, salted water
Let them cool and drain.
Mix in a blender with the fresh cream, parmesan and eggs.
Season with salt and pepper.
Butter single cups and put the mixture obtained.
Bake in a maria bath for 40 minutes at 150 degrees C.
Meanwhile, prepare the anchovy sauce: stir in the anchovies and mix with the olive oil.
Remove the flans from the oven and wait a minute before taking them out of the cups
Arrange them on plates.
Garnish with the anchovy sauce and serve.
Vegetarian version:
Coconut butter instead of butter
Use vegetable broth
Use a little extra white wine
Use chopped walnuts instead of parmesan
Prepare an eggplant sauce instead of the anchovy sauce:
mix cooked aubergines with olive oil and black pepper
