Currently viewing the tag: "romanesco"

The deep earthy flavors of the greens work in harmony with the bright and lightly sweet flavor of the roasted romanesco, which, like most brassicas, develops sweetness in the oven.

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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.

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Orange flavored, not orange colored. This dish takes its inspiration from Sicily and the Mediterranean. It would work well with some olive slivers tossed in as well, or without the olives, use this as an accompaniment to smoked trout or large-sized grilled prawns.

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You can also do this dish with cauliflower, or even with thick carrots roll cut into 1-inch chunks. As far as seasoning goes, you could run anywhere from herbs such as thyme, and marjoram or use lovage (tastes sort of like a cross between flat parsley and the leaves of the center of a celery head), to spices with a Mid-East or Indian bent. Think garlic and cinnamon, or cumin and coriander, or curry. This iteration runs towards the European with marjoram and lovage.

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Another recipe for the Quickles file. Romanesco lends itself beautifully to quickling-it maintains it crisp texture yet no longer tastes raw. This iteration was made for a Sicilian influenced salad, but it is easy enough to change your destination by changing your herbs and spices. Use these in the salad recipe or serve with plates of salami and charcuterie, burgers, or braises. Good with grilled salmon as well. If you just want these as a snack, see notes about adding lemon.

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Here’s a nice crunchy salad with some tang to spark the appetite when it is hot. This salad would be good as a foil to fatty grilled meats.

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This dish can be made with cauliflower just as well. The one thing not to do is over-cook the Romanesco or cauliflower. It should be just tender, with a bit of crunch still to it. If you wish, you can pan sear the wedges of vegetable to add caramelized flavor.

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Another dish where vegetables pose as a sauce. Here, cauliflower or Romanesco are cooked down with mushrooms and Purplette onions to make a sweet and earthy topping for fish, poached chicken, or tofu. This would work fine as a pasta sauce as well.

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This is a dish with lots of big, aggressive flavors contrasting with the sweetness of the cauliflower. Goes well with roast chicken, burgers, grilled chops, or sausages.

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romanesco  Click for Romanesco recipes

Romanesco broccoli is not really a true broccoli, it’s more properly classified as a cauliflower and is referred to both ways.  If you think that veggies are boring, wait until you look at the amazing  ”fractal” design in these beauties.  AND they are delicious!

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Romanesco is often described as a cross between cauliflower and broccoli, but I think it has its own personality. It is denser than either of the others, and is more resistant to developing the brassica “funk” that the other two get when cooked too long in water. I like the denser texture which allows Romanesco to caramelize well, and I really enjoy the fractal look of the florets.

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I love vinegary foods, and I love foods that are quick to make. This hits on both accounts, and keeps well in the refrigerator. The dish is colorful and brightly flavored, and is a riff on the shallot quickles developed for the Harvest Festival.

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Talk about an identity crisis!  Romanesco looks like cauliflower but tastes more like broccoli! And it appears to have arrived from a far and distant planet. Even though this other-wordy vegetable looks too pretty to eat…please do because it is delicious!

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INGREDIENTS:

1 head of cauliflower or Romanesco
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

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Cooking the whole garlic in the oil flavors the oil without leaving bits of garlic in the pan to burn. It is important to spread the pimenton into the oil and cook it at low heat so it permeates the oil, does not stick in a clump, and does not burn and become acrid tasting. This same technique would work for potatoes, carrots, Romesco, and other dense vegetables. The timing will vary with each type.

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Roasting broccoli is a great way to prepare this vegetable. It enhances the sweetness of broccoli and provides appealing textures. Depending on your preference, you can make it crispier or chewier as you choose by adjusting the size of the pieces and the cooking temperature and time. Another nice thing about roasting broccoli is the method mitigates the swampy smell broccoli sometimes gives off when wet cooked. This method will work really well for romanesco or cauliflower as well.

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