Halved florets of romanesco pan-fried and then steamed with a shot of white wine to finish is then garnished with a variation of gremolata, the classic Italian mélange of flat-leaf parsley, lemon zest, and garlic. Be sure to use good oil that has a high flash point, good wine (if it isn’t good just use water) and a heavyweight pan with a tight fitting lid.
INGREDIENTS:
1 bunch romanesco, cut into large florets, each floret halved, unless small enough to equal one of the halved florets size-wise (you want to have large flat surfaces to caramelize, but you also want the pieces to be of a size so they finish at the same time)
2 cloves garlic, peeled and halved lengthwise
Salt and pepper to taste
Grapeseed or avocado oil as needed
2 tablespoons flavorful olive oil
¼ cup, or as needed, dry low-acid white wine such as albarino or sauvignon blanc
1 recipe of Gremolata v.2 (See recipe)
2-3 heaping tablespoons raw pine nuts
Salt and pepper to taste
METHOD:
Place a large (10-12 inch) heavy bodied sauteuse or frying pan on the stove and fill the bottom with 1/8th inch of oil, including the olive oil for flavor, and the garlic. Turn on the heat to medium and slowly let the oil heat up. As the oil heats the garlic will start to bubble a bit around its edges. When the oil starts to become fragrant, check the garlic. It should be softening, but not browning. At some point it will be soft enough to be easily pierced with a knife tip or toothpick. Remove the garlic and discard or use in something else.
Bring the heat up to medium-high until the oil just kicks loose a few wisps of smoke. Carefully put the romanesco into the pan, and turn so the cut sides are down. Cook without moving the florets so the bottom sides get good and crisp without burning. They should be deep golden and caramelized. If they are darkening really fast, lower the heat and pull the pan from the burner for a few seconds to allow it to cool. Return to the heat and continue. When the romanesco has a nice crusting and is golden, turn the florets over and give them a poke with a knife to see how done they are. They should offer some resistance from the center down. Roll a paper towel up tightly and use it to absorb a lot of the oil out of the pan. Have the lid handy, then add ¼ cup of the wine and cover immediately. Let the florets steam until the wine evaporates. Remove the top and pierce a floret. It should still offer some resistance but not feel raw. If it is still really firm add a splash of wine and steam a little more until it is crisp-tender.
Cook until the bottom is golden as well. Season with salt and pepper and turn out onto a platter. Drizzle the gremolata all over and then scatter the pine nuts all over, and serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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