The Romanesco broccoli is a real architectural masterpiece of bright green color, with a form naturally approximating a fractal as described by the Italian mathematician Fibonacci (for the Fibonacci spiral click here). It has a firm texture and a delicate flavor. Romanesco broccoli boasts antioxidant and anticancer properties, contains many vitamins, in particular C, goes well with meat and fish dishes, excellent eaten in soups or simply steamed and seasoned with oil and lemon. I often cook it, properly cut, like a cutlet or morsels accompanied by fresh vegetables. Superb and quick and easy to do.
Ingredients
Two servings
- 1 broccolo romanesco
- 2 eggs
- bread crumbs
- evo oil (for a good oil tap here)
- salt and pepper
- fresh rosemary
Method
Clean the Romanesco broccoli from the outer leaves and wash it carefully, taking care not to break it
Cut it into slices 1 centimeter thick
Break the eggs into a bowl, salt and pepper them and beat them with a fork.
Spread the breadcrumbs on a flat plate.
Begin to bread the slices of broccoli by dipping them in the beaten egg then sprinkling them with breadcrumbs. Line a baking tray with parchment paper and place the breaded slices on it as they are ready.
Finished the slices of broccoli and lay on the pan, distribute a few sprigs of rosemary between the slices, sprinkle with a drizzle of oil and bake in a preheated oven at 200 degrees for 30 minutes.
