ISO Romanesco broccoli recipe
- toodie jane Feb 11, 2006 04:30 PM
The neighbor grew a slew of Romanesco broccoli and has gifted us with three beautiful heads.
Any ideas past steaming or saute w/garlic? But, maybe simplest is best?
They've only been out of the soil for a couple of hours at most....
(I'd planned on grilled tri-tip for dinner tonight cause the weather is so gawjuss.)
Deborah Madison has a great recipe in her Farmer's Market book...I'll paraphrase.
Cut into bit sized pieces, boil in salted water for 5 minutes, until tender. Drain and toss with a mustard-caper butter.
Pound 2 garlic cloves with salt in a mortar and pestle until smooth. Stir into 6 tablespoons butter along with 2 teaspoons dijon, 1/4 cup drained small capers, zest of one lemon, and 3 tablespoons chopped marjoram (though any herb will do). Season to taste.
It is a really delicious recipe, and it calls for three heads, so it'll work perfectly for you. I also think the dijon and capers are bold enough to stand up to the tri-tip, but also really bring out the sweetness of the romanesco.
Greetings from the future! I just used your recipe tonight-- but wanted to report that I substituted olive oil for the butter, and (dried!) oregano for the marjoram, and it was delectable. This romanesco is an excellent vegetable-- can't believe I'd never even heard of it before finding it at a Minneapolis co-op a couple of days ago.
I've been looking for Romanesco since we saw it on a PBS video... it was shown as a great example of fractal geometry. Beautiful!
We found two heads at a farmers market in Rocklin, CA, and built on the recipe Aaron and MariaJ had posted. We added artichoke hearts, grated romano, and an head of normal broccoli. Yum! Here's what we ended up doing, which we'll be sure to do again:
Less is more if they're that good. Don't use anything too strong. Their own subtle flavor is wonderful.
1. Separate it into florets and boil them in salted water until tender. Really, try it completely plain. Otherwise dress with good extra-virgin olive oil and a squeeze of lemon.
2. Sauté the boiled florets with garlic and hot pepper.
3. Sauté the boiled florets with pancetta.
4. Boil the florets and reserve the water. Sauté the florets with garlic, hot pepper, and anchovy fillets. Boil pasta (penne, but in any case a short form) in the cooking water. Toss the cooked pasta with the vegetable.
Note that it is incorrect to call it simply "romanesco" since that word is merely descriptive (meaning native to Rome) and is also needed to describe other vegetables, such as zucchine romanesche. The business part of the name is "broccolo."
I have some of this in more detail on my blog http://web.me.com/mbfant/Site/Italian....