Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

The Romanesco: Roasted with Garlic, Onion and Almonds

by Danica Waters

Is it a modified American version of broccoli? A Roman Cauliflower? A German Cabbage? No one knows for sure. Only one thing is certain about this almost alien-looking annual: The Romanesco is a fabulous fractal, pleasing to nearly any palate, and guaranteed to grace any table to which it happens to be invited.

First documented in sixteenth century Italy, the Romanesco is a mild-tasting hybrid between broccoli and cauliflower, packed with important vitamins and minerals that support vision and overall immunity. What makes it even better is that it’s FUN to look at, and FUN to eat. Tell your kids it’s Martian food at Halloween, or that they’re feasting on miniature Christmas trees plucked from a fairy forest.   Its mild, mellow, and somewhat nutty flavor makes it equally effective served as crudites’ as it is when cooked ’til crisp-tender and incorporated into other dishes or served as a side.

Here’s a tasty, more grown-up way to enjoy this exotic vegetable.

Enjoy!

 

The Romanesco: Roasted With Garlic, Onion, and Almonds

(Danica Waters)

1 head Romanesco Broccoli/Cauliflower/Cabbage/Whatever, trimmed and cut into sections approximately 1 inch in diameter, larger sections cut appropriately to ensure even cooking
1 large yellow onion, peeled and sliced to 1/4 inch
5-6 large cloves fresh garlic, peeled and thinly sliced
1/4 C sliced almonds
Olive oil
White Balsamic Vinegar, to taste
Salt & Freshly Ground Black Pepper, to taste
Freshly grated Parmesan or Asiago cheese

In large, heatproof saute’ pan, heat oil until hot but not smoking. Add sliced garlic and cook until pale golden brown. Add onion slices and cook until soft and translucent; add Romanesco, White Balsamic Vinegar to taste, and 2 Tbsp water. Reduce heat, cover and cook until Romanesco is crisp-tender, approximately 7 minutes, or until it has reached desired texture. (Be careful not to overcook – it turns to mush and isn’t as palatable!) While Romanesco is cooking, preheat your broiler.

Remove from heat and season with salt and freshly ground black pepper to taste. Sprinkle with almonds and grated Parmesan or Asiago; place pan, uncovered, under broiler until cheeses have melted and turned golden brown.

Serve immediately.

(Serves 4)

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Posted in Allspice Chronicles and Brunch and Buffet and Christmas and Cuisines and Danica Waters and Dinner and Entrees and Formal and Halloween and Holidays and Lunch and Meal Time and Serving Styles and Sides and Vegetables and Vegetarian by danica on September 26th, 2011 at 11:02 am.

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