1 hour and 15 minutes
- 1 lb broccoli, green
- ¾ oz egg yolks
- 3 ½ oz sandwich bread
- 3 oz grated Parmigiano Reggiano cheese
- ¾ oz marjoram
- salt and pepper to taste
- ⅝ lb all-purpose flour
- 3 oz butter
- ½ oz salt and pepper
- 1 oz extra virgin olive oil
- 1 ¾ oz eggs
- 1 lb cherry tomatoes
- 2 oz capers, salted
- 3 ½ oz dry white wine
- 3 ½ oz extra virgin olive oil
- ⅜ oz thyme, fresh
- ⅝ lb fish broth
- ½ oz shallots
45 minutes preparation + 30 minutes cooking
On a working table arrange the flour in a mound, add creamed butter, oil, salt and egg.
Knead vigorously until you have a smooth, elastic dough. Cover with cling foil and place in refrigerator.
Carefully wash broccoli, steam cook and chop finely. Put in a large container.
Remove crust from the box-bread and grate the soft inner white part.
Add soft grated bread to broccoli, grated parmesan cheese, egg yolks, chopped marjoram, season with salt and pepper.
In a saucepan with oil, place anchovy fillets after fishbones have been removed, capers and scallion, brown over low heat. Add white wine and plum tomatoes in halves.
Add fish broth to anchovy sauce and cook for a further 5 minutes. Sieve the mixture to obtain a creamy compote. Roll the dough into fine squares.
Place the mixture on the squares, roll up the strudel and place on oven tray lined with grease proof paper. Brush surface with egg yolk and bake in oven at 325F for 20 minutes. Remove from oven and leave for a while before serving.
Do not melt the butter completely, leave it creamy so that the mixture is even and elastic. Let dough rest for 3 hours in the fridge. Use only the tips of the broccoli.
The dough can be rolled either with the special dough-rolling machine or with the rolling pin, provided it is rolled out very finely.
When making the arrangement on the plate, first pour the anchovy broth in the plate then place the strudel with the anchovies in the centre, and sprinkle fresh thyme over it all.