Romanesco broccoli with anchovies, olives and capers

Ingredients

for 4 servings

• extra virgin olive oil 25 g
• anchovies in oil 6 fillets in small pieces
• fresh garlic 1 clove unpeeled
• Romanesco broccoli 750 g in florets
• fine salt 2 Liffo spoons
• pitted green olives 80 g halved
• sun-dried tomatoes in oil 60 g in strips
• desalted salted capers 40 g whole

Allergens: fish

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil, 6 fillets of anchovies in oil, in small pieces and 1 clove of fresh garlic, unpeeled.

Container 2

In the second container put 130 g of Romanesco broccoli, in florets.

Container 3

In the third container put 120 g of Romanesco broccoli, in florets and 2 Liffo spoons of fine salt.

Container 4

In the fourth container put 130 g of Romanesco broccoli, in florets.

Container 5

In the fifth container put 120 g of Romanesco broccoli, in florets.

Container 6

In the sixth container put 130 g of Romanesco broccoli, in florets.

Container 7

In the seventh container put 120 g of Romanesco broccoli, in florets.

Container 8

In the eighth container put 80 g of pitted green olives, halved, 60 g of sun-dried tomatoes in oil, in strips and 40 g of desalted salted capers, whole.

• Select when the recipe should be ready

Liffo needs 36 minutes of cooking for this dish.