Potato and Broccoli Tart

Method

1. Cut the onions and radishes into different shapes and let them rest in water and vinegar for half an hour.
2. Boil the Ruggiero potatoes until tender, then peel, mash them in a bowl, and season with oil, salt, and pepper.
3. Separate the Romanesco broccoli into florets and blanch them for 10 minutes.
4. Meanwhile, prepare the salsa verde: combine parsley, garlic, anchovies, oil, bread soaked in vinegar, lemon zest, and a pinch of salt. Add ice to keep the color bright.
5. When the broccoli is ready, drain and transfer to ice water, then cut into cubes and season with oil, salt, and fresh herbs.
6. Assemble the dish: layer pistachio granella at the base, then mashed potatoes, some broccoli, pickled onions and radishes, a few broccoli florets, salsa verde, and top with an anchovy fillet.