For 3 to 4 people
Prep. time: 15 min
Cooking time: 10 min
1 medium head Romanesco
30 gr unsalted butter
1/2 lemon juice
Salt and pepper
Cut the Romanesco into florets. Bring a pan of water into a boil. Cook for 3 minutes. Drain.
Melt butter in a frying pan, add the Romanesco and cook for 5 minutes. Take care not to overcook the florets - they are best slightly firm.
Sprinkle with lemon juice, season with salt and pepper.
Put a tsp of baking soda in the boiling water to keep the beautiful green colour of the Romanesco!
If you have breadcrumbs leftovers, melt 2 tbsp of butter in a pan on low heat, add a handful of breadcrumbs and the crushed garlic, cook for a few minutes and then add some sage and pour over the Romanesco.