Prep Time: 5 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients

• ½ Bunch Fioretto  
• 2 Garlic Cloves 
• 10 Sprigs Thyme   
• 400ml Cream  
• 100g Pecorino Cheese  
• Olive Oil
• Salt and Pepper
• 25g Butter
• 1 tsp Oregano
• 1 Tbsp Flour

Method

1. Preheat the oven to 240°C. 
   
   
2. Cut the fioretto into long florets, similar to broccolini. 
   
   
3. Place on a lined baking tray. Sprinkle with oregano, season with salt and pepper, and drizzle with olive oil. Toss well.  
   
   
4. Cook in the oven for 15 minutes until softened and golden brown.  
   
   
5. Meanwhile, crush the garlic and place in a small saucepan with the butter. Melt over low heat, stirring occasionally. 
   
   
6. Pick and finely chop the thyme, then add to the garlic butter. Increase the heat to medium and stir in the flour. Cook for 1 minute.  
   
   
7. Slowly add the cream, whisking until well combined and no lumps remain. Carefully bring to a boil, then immediately reduce heat to low. 
   
   
8. Grate the Pecorino cheese and add to the sauce. Mix well and continue stirring until the sauce thickens.  
   
   
9. Remove fioretto from the oven and serve with the pecorino cream. Garnish with freshly grated pecorino cheese.