An example of what can be rustled up for one's lunch in less than 20 minutes, after a quick rummage in the fridge! Romanesco broccoli is a creamy, delicate-tasting variety of this versatile vegetable that looks like a work of art, both due to its geometrical shape and striking bright green colour. Broken into florets, then boiled in simmering water, it can be added to warm winter salads; or lightly fried in a pan together with some pancetta cubes and olive oil, it can become a tasty pasta sauce like it is done in Italy. Another match made in heaven, in my opinion, is with cheese: from there to a fluffy, oozing frittata, it is only a small step.
INGREDIENTS (for one person as a main; two as a starter)
- 80 gr taleggio cheese, cubed (remove the rind)
- Half a head of romanesco broccoli, broken into florets then boiled until tender but still retaining their shape
- 2 free range eggs
- 50 ml of milk
- One tbs of chopped parsley
- Extra-virgin olive oil
- Salt and pepper
Bake in the oven pre-heated at 180°C for 10 minutes, or until the cheese is bubbling and the frittata turns golden and crispy. Serve warm with some freshly baked bread.