Farmer's Market Challenge - Romanesco: The Result
NOTE: be sure to check out the story behind the romanesco challenge here.
After doing a little research and getting a great tip from commenter Lisa, I decided to go with a saute preparation for this weird green monster. We were having chicken stuffed with prosciutto and sage so I thought Lisa's Italian recipe would do the trick.
The Recipe:1 Head Romanesco, florets removed and quartered
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 tsp. red pepper flakes
2 tbsp. tomato paste
Grated parmesan cheese Blanch romanesco florets. When cool, drain and set aside to dry completely. Heat olive oil in saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is tender. Add tomato paste to pan and stir to incorporate. Add romanesco florets to pan, mix well and saute until warm, approximately 5 minutes. Serve with a sprinkle of parmesan cheese. The Result:
Pretty good overall. It was an ok side dish, but I can see how it would be a great addition to a pasta (treat it like a broccoli this way). Romanesco tastes exactly like cauliflower and has basically the same texture. If I did it again, I might add diced pancetta to give it a little more flavor, but I'm clearly biased towards the salty cured meats. Also, I think this would be fantastic roasted or as a gratin - there are several recipes online that could be used for this. If you see one of these crazy looking things at the market, don't be afraid - give it a shot.
