Our latest Farmer's Market trip provided a bounty of one of our favorite vegetables - romanesco. A relative of broccoli and cauliflower - and bosting a flavor profile that is a mix of the two - this alien looking piece of produce originates from Italy + is believed to be a product of selective breeding by 16th century Italian farmers.
How to Cook Romanesco
While there are a multitude of ways to prepare this alien piece of produce, our favorite is fairly simple and straightforward.
Oven Roasted Romanesco
3 TBL Spoons, Extra Virgin Olive Oil
1 Lemon Peel, finely zested
1/8 Cup, Parmasean or Pecorino, freshly grated
Salt + Pepper to taste
Heat oven to 450 degrees
Break down romanesco by its peaks. You should have a couple dozen mini romanesco pyramids.
Toss the romanesco with the EVOO, Lemon Peel and Salt + Pepper.
Place on a baking sheet and roast for approximately 20 minuets or until the ends of the romanesco become slightly browned.
Remove from oven and let cool slightly.
Spoon onto a plate + garnish with grated cheese.
Let us know how prepare romanesco on twitter by using hashtag #FMFinds