The leaves and core of the Romanesco broccoli should not be thrown away; you can reuse them for a vegetable soup, for example.
Serve the bruschetta as an aperitif or starter, accompanying it with bruschetta with taleggio and black truffle paste and bruschetta with courgettes, cherry tomatoes and sausage.
Bruschetta with Romanesco cauliflower, anchovies and smoked provola cheese
Chef Walter Zanoni
Difficulty: easy
Chef Walter Zanoni
Difficulty: easy
Method
-
01 /
Cut the bread into slices and toast them lightly.
Wash the broccoli, remove the leaves and core, and then cut into florets.
Boil them in salted water for about 5 minutes, they should be al dente (cooked until just firm), drain them and cool them in ice water.
Thinly slice the broccoli florets and arrange them on the toasted bread.
Dice the cheese and add it to the bread, finishing with the anchovies.
Drizzle with extra virgin olive oil and, if you like, a little chilli pepper.
Bake the bruschetta in the oven at 180° for about 5 minutes, until the cheese melts.
Ingredients for 4 people
4 slices of homemade bread
200 g Romanesco broccoli
120 g smoked provola cheese
8 anchovy fillets in oil
1 clove of garlic – optional
1 hot chilli pepper – optional
Extra virgin olive oil to taste
