Cannellini cream

Preparation:

Preparation: Leave the beans to soak in cold water for 12 hours. Check the carrot and peel it; peel the onion and garlic cloves; remove the filaments from the celery and wash all the other vegetables. Drain the beans, put them in a saucepan, add the carrot and celery cut into pieces, a clove of garlic and the bay leaf; cover them with plenty of cold water and cook them on a moderate heat for about 70 minutes; salt them almost at the end of cooking and add a little hot water if necessary. At the end of cooking, the water should be almost completely absorbed. Then pass the beans through a vegetable mill with the remaining cooking liquid. Wash the broccoli florets and blanch them in plenty of boiling salted water for 2-3 minutes. Saute the finely chopped onion in a saucepan with two tablespoons of oil without letting it brown; add the bean purée, mix and pour in a little hot water (about half a litre), bring the cream to the boil and boil it for a few minutes, stirring frequently; Finally, season it with a pinch of salt if necessary. In a pan with two tablespoons of extra-virgin olive oil, lightly brown the remaining garlic with the chilli pepper, add the chopped anchovy fillets and melt them, stirring often; add the broccoli florets and cook for a few minutes. Pour the very hot cream of cannellini beans into individual dishes and arrange the broccoli florets on top; drizzle with the remaining oil and sprinkle with a little freshly ground pepper.