Roasted Fioretto with Pecorino Cream
Prep Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
- ½ Bunch Fioretto
- 2 Garlic Cloves
- 10 Sprigs Thyme
- 400ml Cream
- 100g Pecorino Cheese
- Olive Oil
- Salt and Pepper
- 25g Butter
- 1 tsp Oregano
- 1 Tbsp Flour
Method
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Preheat the oven to 240°C.
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Cut the fioretto into long florets, similar to broccolini.
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Place on a lined baking tray. Sprinkle with oregano, season with salt and pepper, and drizzle with olive oil. Toss well.
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Cook in the oven for 15 minutes until softened and golden brown.
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Meanwhile, crush the garlic and place in a small saucepan with the butter. Melt over low heat, stirring occasionally.
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Pick and finely chop the thyme, then add to the garlic butter. Increase the heat to medium and stir in the flour. Cook for 1 minute.
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Slowly add the cream, whisking until well combined and no lumps remain. Carefully bring to a boil, then immediately reduce heat to low.
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Grate the Pecorino cheese and add to the sauce. Mix well and continue stirring until the sauce thickens.
- Remove fioretto from the oven and serve with the pecorino cream. Garnish with freshly grated pecorino cheese.
Ingredients for Roasted Fioretto with Pecorino Cream
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Paris Creek Farms Bio-Dynamic Organic Fresh Butter Unsalted 200g
Not available on click & collect.ea -
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