Romanesco Broccoli Sformato with Brie Fondue

The Romanesco broccoli sformato with brie fondue is a sumptuous and flavorful dish, in which the slight bitterness of the broccoli pairs perfectly with the creaminess and intense taste of brie cheese.

Ingredients

• 1 medium Romanesco broccoli
• 200 g brie cheese
• 2 eggs
• 100 ml fresh cream
• 30 g butter
• 30 g flour
• 250 ml milk
• Nutmeg to taste
• Salt to taste
• Black pepper to taste
• Breadcrumbs (for baking)
• Butter (for baking)

Preparation

1. Start by cleaning the Romanesco broccoli, divide it into small florets and blanch them in salted water for about 5-6 minutes until tender but still crisp.
2. In a saucepan, melt the butter and add the flour to create a roux. Cook for one minute, stirring continuously.
3. Gradually add the milk to the roux, continuing to stir to avoid lumps, until you obtain a medium-thick béchamel. Season with salt, pepper and a grating of nutmeg.
4. Separately, in a bowl, whisk the eggs with the fresh cream and then gently incorporate the cooled béchamel.
5. Add the cooked Romanesco broccoli florets to the egg and béchamel mixture.
6. Butter and sprinkle with breadcrumbs some ovenproof molds (you can use muffin tins or individual sformato molds). Pour the mixture into the molds, filling them to 3/4.
7. Bake in a preheated oven at 180 °C for about 20-25 minutes or until the sformato is golden and firm to the touch.
8. Meanwhile, for the brie fondue, remove the rind from the brie cheese and cut it into pieces. Heat the cream in a saucepan over low heat and add the brie, letting it melt slowly and stirring until you obtain a smooth cream.
9. Once the little sformati are cooked, let them rest for a few minutes before unmolding.
10. Serve the Romanesco broccoli sformati with a generous spoonful of brie fondue on top or alongside.

Trivia

The sformato is a main course from French tradition that in Italy has found excellent variations with the addition of local vegetables, such as Romanesco broccoli, a variety very common in Lazio. The word “sformato” derives from the French word “soufflé”, which emphasizes the soft and delicate texture of this dish that is a true pleasure on the palate.