Fioretto: 6-7 pieces
Grated Parmigiano Reggiano: 30 gr
EVO oil: 2 tbsp
Salt to taste


1. Wash and clean the Fioretto, steam the Fioretto for 15 minutes, or boil it in boiling salted water for 10 minutes and drain the stems and head of Fioretto

2. Remove it and drain it very gently so as not to break the tops of the Fioretto.

3. Preheat the oven by turning it on to grill at 200 ° C.

4. Grease an oven dish with a drizzle of oil and gently place the previously cooked Fioretto in it.

5. Add a drizzle of oil, season with salt, mix well and sprinkle with grated Parmigiano Reggiano.

6. Bake until the gratin is golden.

7. Serve immediately hot.