Of course the common green broccoli can be used when making this soup, but if you can find broccolo Romanesco, also known as cavolo Romano or Roman cauliflower, you are on your way to eating like a true Italian. https://www.greatbritishchefs.com/ingredients/romanesco-recipes You want to eat something delicious and healthy. Required fields are marked *. As most of you know, my love for pasta runs very deep. I think it would totally exciting to try a new and different vegetable…one I had never heard of! I received a surprise head of Romanesco in a box and immediately went looking for a recipe. I found it to be most similar to cauliflower in texture with a mild broccoli-like taste. The rest of the components of this cauliflower pasta come together in less time than it takes to boil the pasta on the stove! Most of the florets will fall off or can be separated easily with your fingers (you want the florets to be no larger than an inch in diameter); cut any larger florets in half with a knife to match the size of the other florets. Again, thank you! Scroll down for a tasty Roasted Romanesco recipe! We used a sprinkle of paprika instead of red pepper flakes. Many years ago I brought home a head of romanesco to my mum. Most of the florets will naturally break off and you can cut any remaining florets to match their size. Ladle into bowls and topped with a few cubes of Parmesan crusts, Parmesan shavings or chopped chives, if desired. Thanks. I made it for dinner tonight and it was out of this world! Roast for 20-25 minutes until tender and starting to brown. Do not allow it to gain color. please know that you can substitute it with regular cauliflower. Finding out that this was an Italian vegetable was what pushed me over the edge and this strange beauty was quickly in my shopping cart and on its way to its new home. Don’t skimp on the parsley. You’re welcome! Deselect All. Photos and recipe for this Roasted Romanesco Cauliflower updated 10/12/17. Thanks for the recipe! The Romanesco broccoli is technically an edible flower and is easily recognized by its eye-catching fractal appearance. Learn how your comment data is processed. I think it was on the cover of one of my graphics design books, but I never thought about actually eating this, only appreciating it’s mathematical and artistic beauty. It looks like miniature Christmas trees and tastes like broccoli. 3 tablespoons pine nuts, toasted. I haven’t seen it in our stores yet this season. Why would I want to eat this strange looking vegetable? It is grown in the region of Lazio, home to Rome and hence its name. It is one of the most beautiful vegetables (in my humble opinion) ever, and I get very excited whenever I see them at the grocery store or on a restaurant menu. Meanwhile, place a large frying pan over a medium heat and toast the pine nutes for 1 minute. Standing each quarter upright and holding your knife at an angle, trim the florets from the core. Romanesco is lime green in color, slightly more delicate in flavor, and the tightly clustered florets are spiral in shape. Best of all, you can use this basic framework and apply it to almost any vegetable! 1 large plum tomato, coarsely chopped. Add the cream and Parmigiano Reggiano cheese and reheat the soup over medium heat until hot. You may be interested in these posts from the same category. Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point. The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox. The resulting pasta, while not quite as striking, will be very similar in taste. Inspired by Alice Waters, The Art of Simple Food. If it is, report me to the snob police. This is the BEST recipe I’ve come by in a long time! The olives and capers add a touch of saltiness, which I love, to each bite. Now can I say I’m good at math? More great recipes at www.thekitchensnob.com. I used whole wheat pasta and topped it with some Romano cheese rather than Parmesan since that is what I had, and it was beyond delicious. Here are his tips on buying and cooking it. Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray. But check out some recipes before you do! Romanesco (which also goes by the name of Roman cauliflower) is in season from late fall to late winter. Boil the pasta until it is al dente, reserving a cup of cooking water. It'll start to lose quality after a week, but Brad recommends cooking it within 24 hours of purchasing it (you'll probably be so excited to cook it that you won't want to wait, anyway!). Your email address will not be published. Here are some ways Brad likes to prepare it: •Blanch the florets and then shock in an ice bath to lock in that vibrant color. ★☆. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Season to taste with salt and pepper. •It goes very well with pasta. Save my name, email, and website in this browser for the next time I comment.


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