Romanesco cauliflower and celeriac filled with puree and gratinated in the oven?
Remove the inner part of the cauliflower and celeriac. Put the remaining cups on baking paper or in an oiled dish. Brush some olive oil mixed with chopped fresh rosemary on the in-and outside. Bake in the oven at 180° for 30-40 mins (they have to be tender but not too soft, to remain fillable). Boil both inner parts in two different pans, together with some peeled and chopped potatoes (total amount of pototoes 1-1.5 kilo) until tender. Drain, but not too thoroughly. Mix the cauliflower/potato with 1 table spoon of dried basil, 3 chopped garlic cloves, nutmeg, pepper, salt, some olive oil or butter and a bit of milk. Mix the celery/potato with 1 table spoon of dried savory, 3 chopped garlic cloves, nutmeg, pepper, salt, some olive oil or butter and a bit of milk. Put the puree in the matching ‘cup’ (put the leftover in another recipient or next to the filled cup. Finish with cheese and a drizzle of olive oil.
For the meatballs, mix 700 grams of mixed minced meat (chicken and the delicious Italian sausage meat) with 2 chopped garlic cloves, 1 finely chopped onion, 1 table spoon of dried oregano, pepper, salt and 1 egg. Add some bread crumb if necessary. Oil your hands and make balls of approx 3-4 cm big. Bake them in the oven at 180° on baking paper for 20 mins.
Bake purees and meatballs together for another 20-30 mins.
Not bad, but not really a success for my young guests L.