12 flakes of veal (4 cm each)
2 fresh anchovies
50 gr. sea salt
12 flowers of broccoli
8 gr. tomato concentrate
50 gr. cocoa butter
50 ml. extra virgin oil
Blanch the flakes of veal in a little salted water and oil. Drain and leave to cool.
Melt the cocoa butter. Add the extra virgin olive oil and dip the flakes of veal in this oil butter. Drain and leave to chill in the refrigerator. The flakes should take on a frosted appearance.
Wash the anchovies and remove the bones. Cover with salt for about 30 min. Rinse and cut into pieces 3 cm long.
Stick the flakes on sticks and dip in nitrogen then in oil. Remove the sticks. Serve the flakes of veal in oil butter with the marinated anchovies, a little tomato concentrate and the heads of broccoli.