Broccoli tartare with Sansho Leaves aioli

Ingredients for four people

• 400 g broccoli
• 20 g salted capers
• 2 anchovy fillets
• Extra virgin olive oil
• Salt and pepper
• 1 clove of garlic, baked in the oven at 150°C for 40 minutes
• 50 g fresh whole milk
• Approximately 250 g grapeseed oil
• 10 sprigs of Sansho Leaves

Method

• Trim the broccoli, wash it, cut it into pieces and steam in the oven for about 7–8 minutes. Once cooked, cool it in an ice bath to preserve its bright green colour. Drain it, dry it thoroughly, chop it coarsely and place it in a bowl. Finely chop the salted capers and anchovy fillets, add them to the broccoli, season with salt, pepper and extra virgin olive oil, and store in the fridge.
• Prepare the aioli in a tall, narrow container: place the garlic clove (previously roasted in the oven), the Sansho Leaves and the cold milk inside, then begin to emulsify using a hand blender. Slowly drizzle in the grapeseed oil until you obtain a thick sauce, but not too firm, and season with salt.
• On a flat plate, arrange the broccoli tartare in a loose, uneven pattern, drizzle with the Sansho Leaves aioli sauce and finish with a few small Sansho Leaves.

Recipe: Pier Giorgio Parini