Bruschetta with Broccoli, Cauliflower & Guanciale

Enoteca Pomaio
224 Brick Lane

This trendy Italian restaurant and organic craft wine bar is nestled towards the Shoreditch end of Brick Lane and is the brainchild of brothers Marco and Lacapo Rossi, who wanted to bring flavours of the Tuscan kitchen to East London. Their specialty is modern twists on Italian classics, which chef Simone Barsanti executes to perfection. This bruschetta matches creamy cauliflower and broccoli with crunchy sourdough toast and salty guanciale chips from the Casentino Valley. It is simple but delicious, and easy to vary with the addition of anchovies or cheese. If you’re like me and don’t eat pork, try replacing the guanciale with grilled turkey rashers.


  • 250 g cauliflower, roughly chopped
  • 400 g broccoli, roughly chopped
  • 100 g guanciale, cut into strips
  • 4 slices sourdough bread
  • 50 g butter
  • ½ teaspoon chilli flakes
  • 100 ml single cream


Cut the cauliflower and broccoli into small florets and blanch in a pan of lightly salted boiling water for a couple of minutes until crisp-tender. Drain in a colander, then rinse with cold water and set aside until the water is drained completely.

Preheat the oven to 170°C (150°C fan). Put the guanciale strips on a baking tray and bake for about eight minutes, making sure to keep an eye on them to avoid burning. Remove and set aside. Increase the temperature to 180°C and put the sourdough bread in the oven for four minutes until it is ‘bruschettato’ (crunchy and almost burnt).

Melt the butter with the chilli flakes in a frying pan over medium heat, then add the cauliflower and broccoli. Sauté for three minutes, then pour over the cream, give a quick stir and take off the heat. The broccoli and cauliflower should be slightly wilted but still crunchy.

Spoon the broccoli-cauliflower cream onto the pieces of sourdough toast, scatter over the guanciale chips and serve.