PARMESAN & ANCHOVY FLAN WITH PARMESAN CRACKLING, ANCHOÏADE & SAGE
SERVES 2 / PREPARATION 45 MINUTES PLUS 2 HOURS COOLING / COOKING 40 MINUTES
150ml full-cream milk 150ml cream
4 brown anchovy fillets
2 bay leaves
1 whole egg plus
2 egg yolks, size 7
80g parmesan cheese, finely grated
1 tablespoon butter, room temperature
10 white anchovy fillets
1 clove garlic
20 sage leaves
40ml red wine vinegar
40ml extra virgin olive oil
40ml neutral oil
15 Romaine leaves, washed
Put milk, cream, brown anchovies and bay leaves into a pot and bring just to a simmer, stirring regularly until the anchovies fall apart. Place egg and yolks into a heatproof bowl with 30g of grated parmesan. Once the cream has simmered and anchovies have fallen apart, slowly pour onto the eggs, whisking. Discard bay leaves.
Heat the oven to 160℃. Butter the insides of two 9cm x 4cm ramekins and pour the savoury custard between them. Place into a deep baking tray and pour in boiling water until it reaches halfway up the sides of the ramekins. Cover the whole tray with foil and bake for 30 minutes. After 30 minutes give the custard a gentle shake; the centres should only have a slight wobble. Bake for 10 minutes more if the centres are still fairly liquid. Remove from heat to cool for 30 minutes, then place in the fridge to set, for a minimum of two hours. Line a baking tray with baking paper and sprinkle the remaining cheese into two 10cm circles. Bake for 8-10 minutes, until golden brown and blistered. Remove from the oven and leave to cool.
To make the anchoïade, place the white anchovies, garlic and 4 sage leaves into a mortar and pestle and pound into a coarse paste. Add vinegar and half the olive oil and continue to grind into semi-coarse tapenade. Add the remaining olive oil and stir through. Set aside. Heat the neutral oil in a pan until hot and fry remaining sage leaves for 10-15 seconds until dark green then transfer to absorbent paper. They will crisp on cooling.
To serve, carefully release each flan from one edge with a fingertip. Place a plate on top and invert. Place parmesan crackling on top, generously spoon over anchoïade and scatter with fried sage. Crack through the crackling with a spoon and spread into romaine leaves.
GIVE THESE A GO… Bagna cauda: anchovy & garlic dip
Place 300g peeled garlic into a pot with 400ml milk and bring to a simmer for 20 minutes. Remove from heat, strain off the milk and discard. Return the garlic to the pan, add 150g skinless walnut pieces and cover with 250ml fresh milk and 250ml cream. Return to heat and simmer for 15 minutes. Strain off liquid and reserve. Add 10 brown anchovies and 1 tablespoon butter to the cooked garlic and walnut and blend. Gradually add some of the reserved liquid to form a smooth paste. Season with pepper to taste. Serve with bread, fresh vegetable sticks and potato chips.
Anchovy aioli
Place 3 large egg yolks into a medium-sized bowl. Add 1 teaspoon mustard and 1 tablespoon each white vinegar and anchovy sauce and whisk until creamy.
Slowly drizzle in 350ml light olive oil, whisking continuously. Season with pepper and extra anchovy sauce to taste and thin with a little warm water if desired. Ideal in sandwiches and crunchy lettuce leaf salads.
Spaghetti puttanesca
Heat a large pan and sweat 1 large finely diced onion and 3 sliced garlic cloves for 3-4 minutes. Add ½ teaspoon chilli flakes and 5-6 brown anchovy fillets. Cook for 2-3 minutes for the anchovy to dissolve. Add a 400g can whole peeled tomatoes and simmer for 15 minutes. Remove from the heat and add 2 tablespoons drained capers and ½ cup pitted black olives, stirring through the sauce to warm through. Boil 200g dried spaghetti until al dente and drain. Fold pasta through sauce and divide between bowls. Garnish with fresh oregano and shaved pecorino cheese.
Anchovy toast with caramelised onion
Peel and finely slice 4 white onions. Heat oil in a heavy-based pot and sweat onions for 15-20 minutes. Add 2 tablespoons brown sugar and 2 tablespoons sherry vinegar. Continue to cook over low heat for 25-30 minutes until caramel coloured and syrupy. Season with salt and pepper. Toast 8 slices ciabatta bread and drizzle with olive oil. Spread the caramelised onion on each slice and top with 3-4 white anchovy fillets per slice. Place under a hot grill until hot and serve immediately.