Romanesco casserole recipe

Romanesco Casserole recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Romanesco casserole recipe, recipe Rating: 4.6
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Ingredients

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

Instructions

Blanch the romanesco florets in salted water for 2 minutes, then drain.

In a skillet heat some oil and sautee 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.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a