…with Pachino cherry tomatoes, Tuscan olives and anchovies
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School)
4 heads of broccoli (romanesco, cauliflower, broccoli), washed and cut into small pieces
12 cherry tomatoes
10 pitted Tuscan olives
4 anchovy fillets, washed with salt and cut into pieces
6 tablespoons (90 ml) extra virgin olive oil, divided into uses
Salt and pepper to taste
Fill and preheat the BioloMix SousVide water heater to 183F/84C.
In a bowl, season the broccoli with salt and pepper, mix with about half of the olive oil, tossing.
Place the seasoned roses in a cooking bag and vacuum tightly.
Immerse the bag in the water bath to cook for 45 minutes.
Meanwhile, treasure the cherry tomatoes and put them in a bowl along with the olives and anchovies.
Once the roses are cooked, open the bag and drain any accumulated liquid. Transfer broccoli to a bowl with olives and anchovies, drizzle with remaining olive oil, season to taste with salt and pepper. Toss and serve the ball.