A delicious and simple main dish, the Romanesco Broccoli Casserole is perfect for any occasion, a way to get even the little ones in the house to eat vegetables, which I find perfect.
Few ingredients and few steps to bring to the table a tasty and flavorful main dish without cold cuts or cheeses, although you can add them if desired to make it even more substantial.
I love Romanesco broccoli and usually make it au gratin with béchamel, but this time I tried making this casserole, and everyone really liked it. So if you still have a broccoli in the fridge, I recommend giving it a try.
DID YOU KNOW:
Up here, where you find the magnifying glass, you can click on “SEARCH”🔎, you can write the ingredient that you find when you open the fridge door or your pantry,
you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
Let’s quickly discover how to prepare the Romanesco Broccoli Casserole, but first, check out the other ideas I leave for you below!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Hours
- Portions: 4
- Cooking methods: Electric oven, Steam
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Romanesco Broccoli Casserole Ingredients
- 1.1 lbs Romanesco broccoli
- 3 fillets anchovies in oil
- 1 red onion (small)
- 1 clove garlic
- 10.5 oz stale bread
- 0.8 cups milk
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste black pepper
- to taste chopped parsley
- to taste breadcrumbs
Tools
- 1 Steam Basket
- 1 Springform Pan 8/9 inches
- 2 Bowls
- 1 Pan
Romanesco Broccoli Casserole Preparation
To prepare the Romanesco broccoli casserole, first separate the broccoli florets and steam them.
It only takes a few minutes (3 or 4) because they need to stay crunchy. Drain them and set aside.
Meanwhile, separate the egg yolks from the whites and beat the whites to stiff peaks with a pinch of salt.
Cut the stale bread into pieces and soak it in the milk in a bowl. In the meantime, sauté the finely chopped onion with the whole garlic clove and anchovy fillets in a pan.
When the onions become translucent, remove the garlic clove, squeeze the soaked bread, and mix it in the bowl with the onions.
Add the yolks to the mixture, season with salt, pepper, and parsley, mixing well to incorporate everything.
Preheat the oven to 392°F, oil, and sprinkle breadcrumbs on an 8-inch springform pan.
To complete the Romanesco broccoli casserole, gently fold the beaten egg whites into the mixture using a spatula.
Do it with delicate movements from bottom to top to avoid deflating the mixture.
Arrange the broccoli florets at the bottom of the pan to cover the entire surface, then pour the egg and bread mixture over them.
Tap the pan to let the mixture slide between the broccoli.
Bake on the middle rack of the oven for at least 30 minutes, take it out and let it rest for 5 minutes before removing it from the pan.
How to store the Romanesco broccoli casserole
You can store it in the refrigerator, well closed in an airtight container, for 2 days.
Variants
If you want to make it richer, you can add diced cooked ham and melting fresh cheese (mozzarella or other).
Other recipes
If you want to see other types of recipes you can return to HOME
