Romanesco Broccoli also know as Romanesco Cauliflower will be appearing in your bins this week. Although your first thought might be that this vegetable must be a cross between the Broccoli and Cauliflower, that is not the case. It is an heirloom vegetable, first described in print in the 16th century.
The flavour is milder than either broccoli or cauliflower, often described as nutty and creamy. If you have some picky eaters at home, be sure to give this one a try, they may take to the mildness of this vegetable. Plus it’s got such a unique shape, the kids are bound to love it. If you want you can add in a math lesson in at the supper table. It’s tiny spiral shapes create one of only a few of the fractals found in nature. If you are like me you weren’t exactly sure what that meant, it is an infinite series of numbers (patterns) that repeat themselves over and over again, like the spirals on the Romanesco. Try having the kids count all the spirals they see on a single head of Romanesco Broccoli, that ought to keep them busy until school starts on Tuesday. It can be cooked using any method that’s suitable for broccoli or cauliflower, and may be substituted in any recipe which calls for them. Try breaking off the spirals and steaming them for about 15 minutes or roasted in oil with salt and pepper. For more recipe ideas on this vegetable see the recipes section on the back of this newsletter. This uniquely shaped vegetable makes a great addition to any
vegetable platter or dish. Store this vegetable wrapped in plastic in the vegetable drawer of the refrigerator to keep fresh for up to 6 or 7 days.
Broccoli Romanesco and Parmesan Puree
Adapted from Martha Stewart Living Magazine
Ingredients
- 3 tablespoons extra virgin olive oil
- 2½ pounds broccoli Romanesco (about two heads), cut into ¾ inch pieces
- 4 garlic cloves, thinly sliced
- ½ cup water
- Coarse salt (Kosher or sea)
- ½ cup whole milk
- ½ cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano cheese plus more for adding at the end
Freshly ground pepper, to taste.
Directions
Heat the oil in a large skillet over medium heat. Add the broccoli Romanesco and sliced garlic cook until brightly coloured and starting to turn golden brown. This should take about 8 – 10 minutes. Remove and reserve a few pieces for garnishing but leave the rest.
Add water and 1 teaspoon of salt to the skillet. Cover and cook until the broccoli Romanesco until tender, about 10 minutes. Drain any remaining liquid from the skillet.
In your food processor or blender, puree half the broccoli Romanesco and transfer to a large bowl. Puree the remaining broccoli Romanesco.
In a separate saucepan, bring the milk and cream to a gentle simmer. Add the milk and cream mixture to the food processor with the second batch and pulse to combine. Add this mixture to the first batch in the bowl and mix gently together.
Add the Parmigiano-Reggiano, season with salt and pepper and mix together. Taste and adjust seasonings.
Garnish with the reserved broccoli Romanesco and a little more of the Parmigiano cheese.
Sauteed Romanesco Broccoli with Garlic
From www.cookography.com
Ingredients:
- 1 head of Broccoli Romanesco, cut into bite size pieces
- 1 tbs olive oil
- 1 good pinch of salt
- 2 cloves of garlic, pressed and mixed with 1 tbs water
Directions:
1. Bring some well-salted water to a boil.
2. Cook the broccoli pieces until just tender, about 3 or 4 minutes.
3. Drain the broccoli pieces and run under cold water until they are cool.
4. Heat the oil in a sauté pan until it is a hot and begins to shimmer.
5. Add the garlic and sauté for 30 seconds. It should start to smell good and garlicky.
6. Now add the broccoli and a pinch of salt and sauté for 2-3 minutes.
