Name: Bruschetta with Broccoli, Cauliflower & Guanciale
Yield: Serves 4
Cuisine: Northern Europe
Ingredients: 100 ml single cream; 400 g broccoli, roughly chopped; 100 g guanciale, cut into strips; 250 g cauliflower, roughly chopped; 4 slices sourdough bread; ½ teaspoon chilli flakes; 50 g butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

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