PreparationClean the Roman broccoli by removing the leaves and detaching the florets from the core.Rinse the florets under fresh running water. Boil in plenty of salted water for about 15 minutes. Meanwhile, boil an egg for about 10 minutes.In a plate, lay out the lettuce and a few slices of Carpaccio style, the hard-boiled eggs and the boiled broccoli. You can accompany this dish with sliced piadina and a yogurt sauce.
