Broccoli, Potato and Anchovy Terrine
FOR 6 SERVINGS
1l whole milk
100g pine nuts
150g anchovy fillets
Steam the broccoli. Boil the potatoes in slightly salted water or fish stock. Prepare the potato purée with milk and smoked oil to taste. Soak the raisins in water, blend everything to obtain a mousse to be processed in a syphon; alternatively, do not blend the raisins. Chop the pine nuts. Add the Aliciotte in pieces.
Assemble the dish by making a layer of potato purée, top it with broccoli, raisins and pine nuts to taste with the anchovy pieces.
A tasty and healthy dish of the Roman tradition!