Broccoli Roses

Rinse and clean the broccoli. Remove the skin from the thicker parts of the stem and cut into slices. Cut the broccoli florets into walnut-sized pieces. Heat two tablespoons of oil in a shallow saucepan, add the cut stems and sauté for 3 minutes until soft. Later, add the cut roses and steam both in the closed saucepan for 8 min. until soft and set aside.

If necessary, scrape the mushrooms with a cloth and cut them into slices. Heat a tablespoon of oil in a small frying pan, brown the mushrooms briefly, add the tarragon leaves and season everything with salt and freshly ground pepper.

Season the broccoli vegetables a little bit with salt, sprinkle generously with pepper and spread evenly on preheated appetizer plates. Sprinkle the mushrooms over the broccoli form and the Pecorino (Italian hard cheese).

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