Panino with Ricotta and Romanesco Broccoli

Method

1. Clean the Romanesco broccoli: separate the florets by hand or with a knife. Reserve the stems for broth.
2. Boil the florets in salted water for 5 minutes until tender but still slightly crunchy. Drain.
3. In a bowl, mix the sheep ricotta with grated lemon zest, chopped mint, and pepper. Do not add salt because of the anchovies.
4. Finely chop the anchovies and add them to the ricotta mixture. Stir well. Optionally add a splash of cooking water to make it smoother.
5. In a pan, heat olive oil and sauté a chopped half clove of garlic and chili pepper. Add the boiled broccoli and toss to coat.
6. Add roughly chopped almonds to the pan and toast them lightly with the broccoli.
7. Remove the pan from the heat. Grate pecorino cheese over the broccoli and stir until slightly melted.
8. Warm the pan pizza bread in a static oven at 180°C for a few minutes until golden and crispy.
9. Assemble the sandwich: spread a generous layer of the ricotta mixture on the bottom half of the bread.
10. Top with the broccoli-almond mixture and extra pecorino. Close the sandwich.
11. Optionally, place the assembled sandwich back in the oven for 30 seconds to melt the cheese further.
12. Serve immediately, optionally garnished with extra lemon zest.