| Romanesco Casserole
Vegetarian
| 600 g | romanesco, in florets |
| 4 | tomatoes, diced |
| 2 | onions, chopped |
| 1 tbsp | olive oil |
| salt and pepper | |
| 2 tbsp | butter |
| 2 tbsp | flour |
| 250 ml | milk |
| salt, pepper and nutmeg | |
| 150 g | Gorgonzola cheese, crumbled |
| 1 clove(s) | garlic, pressed |
| 3 | eggs |
Method
Blanch the romanesco florets in salted water for 2 minutes, then drain.
In a skillet heat some oil and sauté the onions until lucent. Add the tomatoes and cook for some more minutes. Season with salt and pepper.
Prepare a pale yellow roux with butter and flour, then pour in the milk, stirring constantly with a wire whisk. Bring to a boil and cook stirring for some minutes. Season with salt, pepper and nutmeg. Stir in the cheese and allow to melt. Stir in the garlic and the eggs and take from heat.
Arrange the romanesco, the tomatoes and the onions in a greased casserole dish, cover with the sauce and bake for approximately 25 minutes at 190°C.
In a skillet heat some oil and sauté the onions until lucent. Add the tomatoes and cook for some more minutes. Season with salt and pepper.
Prepare a pale yellow roux with butter and flour, then pour in the milk, stirring constantly with a wire whisk. Bring to a boil and cook stirring for some minutes. Season with salt, pepper and nutmeg. Stir in the cheese and allow to melt. Stir in the garlic and the eggs and take from heat.
Arrange the romanesco, the tomatoes and the onions in a greased casserole dish, cover with the sauce and bake for approximately 25 minutes at 190°C.
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