Romanesco Broccoli & Taleggio Frittata

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

Whisk together the eggs and the milk, then season with salt and pepper. Take a small baking tray with a diameter of approx. 20 cm and scatter the broccoli florets evenly on the bottom, trying not to leave too many gaps. Arrange the taleggio cubes on top of the broccoli, then sprinkle with the parsley, salt and pepper and drizzle with olive oil. Finally, pour the whisked eggs over the cheese and broccoli, tilting the pan to ensure they spread evenly and seep through every little nook.

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.