This trendy Italian restaurant and organic craft wine bar is nestled towards the Shoreditch end of Brick Lane and is the brainchild of brothers
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.
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.
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