Summary

Ingredients

• 1 Romanesco (turret cabbage)
• 1 handful cherry tomato (s)
• 50 g ham, raw, diced
• 1 clove garlic
• olive oil
• sugar
• 1 dash balsamic vinegar, darker to deglaze
• Parmesan, grated

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Instructions

1. Cut the romanesco into florets and blanch for 5 minutes in boiling salted water. Drain.
2. Heat the olive oil in a large pan. Cut the garlic clove into very fine slices and fry in the oil with the ham cubes. Add the romanesco and let the color take.
3. Halve the cherry tomatoes and add.
4. Mix the balsamic vinegar (amount to taste) with a little sugar and deglaze the vegetables with it. Let it steep for about 5 minutes and then serve with grated Parmesan.
5. This goes well with rice or toasted white bread.