Reduce the milk, anchovies and garlic in a saucepan and blend with the oil and egg yolks.
02
Peel the broccoli in a saucepan and blanch for 2 minutes in salted water on the side burner.
03
Once blanched, barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt
04
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.
Ingredients
Instructions
Ingredients
200g Purple Sprouting Broccoli
50g Toasted Hazelnuts
20g Grated Parmesan
Maldon Salt
For the Dressing
10 Anchovies
200ml Milk
3 Cloves Garlic Peeled
250ml Olive Oil
250ml Sunflower Oil
2 Egg Yolks
Instructions
01
Reduce the milk, anchovies and garlic in a saucepan and blend with the oil and egg yolks.
02
Peel the broccoli in a saucepan and blanch for 2 minutes in salted water on the side burner.
03
Once blanched, barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt
04
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.