Chiara Maci'nin kremalı İtalyan karnabaharı ve frenksoğanlı Norveç somonu

Chiara Maci's creamed Romanesco cauliflower with Norwegian salmon and chives

A unique dish with a very subtle flavor!

Difficulty Very easy
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  • Wash the Romanesco cauliflower thoroughly, removing any outer leaves. Cut into florets and boil in salted water.

  • Separately, sweat the leek in olive oil and a tablespoon of water. Add the cooked cauliflower, a ladle of vegetable broth (depending on the consistency desired), and blend using a hand blender. Season to taste.

  • Meanwhile, sear the cubed salmon for a maximum of 2 minutes in a pan with a little extra virgin olive oil and finely chopped chives.

  • Serve the salmon on top of the cream and garnish with chives.

Useful tip

If you can't find Romanesco cauliflower, use broccoli instead and add a spoonful of cream to make the sauce even richer!