m @ riotto
  • Difficulty: 2
  • Cost: 1
  • Preparation: 2
  • Doses: 6

For this recipe I was inspired by a typical ancient dish of popular Roman cuisine typical of lean fridays or Christmas Eve dinners, the Romanesco broccoli soup and arzilla broth (race). The flan is accompanied with a white sauce, a kind of cheese and pepper also of purely Roman inspiration.


  • 1 romanesco broccoli
  • 1 small breed
  • 1 egg
  • 100 gr _
  • 100 gr pecorino romano
  • carrot
  • onion
  • celery
  • parsley
  • 2 ripe tomatoes
  • extra virgin olive oil
  • salt
  • pepper


  1. Boil the Romanesco broccoli in a pot of salted water, still removing enough al dente.
  2. Boil the cleaned and skinned ray in salted water with carrots, onions, celery, parsley and a ripe tomato. Remove the pulp and keep it warm.
  3. Sauté the Romanesco broccoli florets in a pan with a little oil (keep some whole aside), adding a little cooking water if necessary, season with sauté and pepper and mix everything.
  4. In a bowl, mix the broccoli puree, one whole egg, the Parmesan and half of the pecorino.
  5. Finally, mix the steak pulp sautéed in a pan with a small tomato cut into small cubes.
  6. Grease six molds and fill them with the mixture by cooking them on the dripping pan in the oven, in a bain-marie that is with a finger of water on the bottom, for about twenty minutes at 180 °.
  7. For the accompanying sauce, blend a little of the remaining broccoli with a little cooking water and add the pecorino romano and some freshly ground black pepper. Decorate with the whole florets roasted for one minute in a pan.

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