Romanesco broccoli (a variety of cauliflower) is not a vegetable I would first think of when thinking of a tasty nibble. I’m more the, let’s cut some prosciutto and have a couple of olives to go with it. Or let’s grate some cheddar, mix it with habaneros, breadcrumb it and fry it. But not everyone is blessed with a greek profile (so in the middle section) and we have to turn to less caloric but hopefully equally tasty alternatives. So here is one 😉
- romanesco broccoli
- vegetable stock
- wild garlic pesto
- cook the florets of romanesco broccoli in some vegetable stock until tender and blizz it;
- in a grill pan, cook the scallops and put on top of the soup, decorating with a teaspoon of wild garlic pesto and a sprinkling of maldon salt and black pepper.