- Boil Romanesco cauliflower in one litre of vegetable broth for about 10 minutes.
- Bring a non-stick pan of salted water to the boil.
- Pour volanti alle lenticchie rosse.
- Cook them for about one minute.
- Strain both volanti and the Romanesco cauliflower.
- Gently mix the ingredients.
- Plate up and drizzle some uncooked extra virgin olive oil.
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