Anchovy Recipe

Prepare and bake flan

Preheat oven to 325°F (160°C). Lightly butter two 4-ounce ramekins (or one 6-ounce ramekin). In a small bowl, mash the ricotta with a fork or whisk until smooth. Grate or finely mince the garlic clove and stir into the ricotta along with the egg, heavy cream, salt, and 1/2 teaspoon black pepper. Whisk until homogeneous and slightly aerated. Divide the mixture between the ramekins, tapping gently to remove air pockets. Place ramekins in a roasting pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (bain-marie). Bake 22–28 minutes, or until the custard is set at the edges but still slightly jiggly in the center. Remove from oven, lift ramekins from the water bath, and let cool to warm (10 minutes). Optionally chill briefly if you prefer a firmer flan; serve warm or room temperature.

In a small bowl or jar, combine tangelo juice, tangelo zest, white wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk to dissolve the salt. Slowly drizzle in the sunflower oil while whisking constantly to emulsify, or shake vigorously in a jar with a tight lid. Taste and adjust seasoning — add more salt, a touch more honey for sweetness, or an extra tablespoon of oil if you want a milder, silkier dressing. Reserve half the dressing for plating and toss the rest with the salad greens just before serving.

Prepare chicory: Trim root ends from Belgian endive heads and separate leaves into individual spears. Rinse and pat dry. Segment the tangelos: Using a sharp knife, remove top and bottom, slice away peel and pith, then cut between membranes to release clean segments (supremes). Reserve any juice that escapes for the vinaigrette if needed.

Dress greens lightly: In a medium bowl, combine the chicory leaves and sunflower microgreens. Add about half of the prepared tangelo-sunflower vinaigrette (approximately 1 tablespoon) and gently toss until leaves are evenly coated but not soggy. Taste and add more dressing if needed.

Arrange the salad: On each plate (recipe yields 2 servings), fan several chicory spears and scatter sunflower microgreens. Nestle tangelo segments among the leaves.

Add ricotta flane and anchovies: Place one ricotta flan ramekin (or slice if chilled and inverted) on each plate. Arrange 3 anchovy fillets per plate artistically across or beside the flan — you may chop anchovies finely and sprinkle a few flakes over the flan if you prefer less intense bites. Drizzle 1 teaspoon extra-virgin olive oil over the exposed anchovies and flan for gloss.

Finish and season: Spoon any remaining vinaigrette sparingly over the plate (about 1 teaspoon per plate) and scatter remaining tangelo zest if you like. Finish with a light pinch of flaky sea salt and a grind of black pepper over the entire plate. Serve immediately so the chicory remains crisp and the flan is warm or at room temperature.