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the Ingredients
Instructions
- Reduce the milk, anchovies and garlic in a saucepan and blend with the oil and egg yolks.
- Peel the broccoli in a saucepan and blanch for 2 minutes in salted water on the side burner.
- Once blanched, barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt
- Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
