Broccoli romano and parmesan waffle panellata


  • Roman broccoli 1
  • Garlic 3 cloves
  • Parmesan cheese gr 100
  • Black olives gr 100
  • Salt to taste
  • Pepper to taste
  • Olive oil to taste


Clean the romaine broccoli and keep the tops, blanch it in salted water. Drain it and mash it with a fork.

Stone the black olives and chop them finely with a knife.

Place the parmesan in a round mold on a well-warmed nonstick pan. Allow to cook, turn and finish cooking making sure it remains crispy.

In an iron or nonstick skillet, heat the evo oil with the garlic. Remove the garlic and add the broccoli. Cook until the broccoli is completely browned.

Finish the dish by placing sautéed romaine broccoli, parmesan wafer and black olive dots on the base.

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