Clean and rinse the broccoli, cut into sprigs and steam precook for 5 minutes. Chop and Sauté the onion with a drizzle of oil and the anchovy fillets. Add the broccoli tops and finish cooking while making sure the mixture stays soft. Blend the mixture while adding eggs, mascarpone and Montasio PDO. Add salt. Divide the mixture into 10 buttered single portion ramekins and bake in the oven at 85° for 75 minutes.
Separate the shrimp heads from the tails. Shell the shrimp leaving the last ring with the tail and remove the black filament. Thoroughly wash the heads with cold tap water. Steam the heads for 3 minutes, and the tails at 200° for 5 minutes.  
Cut the eggplants in half. Make cross-shaped incisions, sprinkle with salt and add a drizzle of oil. Cook the eggplants in the oven, covering the baking pan with foil, for 45 minutes at 150°. Once cooked, strip and whisk the eggplant. Cook the eggplant pulp and the broth in a double boiler and whip the eggplant puree with a hand blender adding a drizzle of oil. 
Arrange the dish with broccoli flans at the centre, a shrimp head nested on top and a shrimp tail to the side. Complete with a drop eggplant puree.

Preparation time: 45 min

Cookingtime: 30 min