Romanesco is a beautifully colored edible flower relatively new to our region. This Romanesco is the preeminent Italian heirloom variety and was first documented in Italy in the 16th century. Its crisp, beautiful apple-green whorled heads impart an altogether pleasing, nutty taste.
Nutrition: Like all Organic Vegetables Broccoli Romanesco is a valuable source of nutrients. Nutritionally, romanesco is rich in Vitamin C, Vitamin K, dietary fiber and Carotenoids. Unlike it’s close cousin, cauliflower the flavor is very mild.
Storage: For freshness keep unwashed romanesco in a plastic or container in the fridge; you can chop it into florets, but rinse just prior to using. It’ll start to lose quality after a week, but we recommend cooking it within 48 hours of delivery (you’ll probably be so excited to cook it that you won’t want to wait, anyway!).
Broccoli Romanesco Preparation
~ Cut into large flowerets and place on a baking sheet. Sprinkle with olive oil, salt and pepper. Roast until just tender.
~ It goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil, or get fancy with something more saucy and complicated.
~ Sautéed in olive oil with onions and garlic. Serve it on a sausage sandwich or a Italian sub. Don’t be afraid of getting a little char on the veggie; it can stand up to the flavor.
~ Break it into florets and pickle them with garlic. ~Blanch the florets and then shock in an ice bath to lock in that vibrant color. (They’ll become muted if you skip the shocking step.) Add the pre-cooked romanesco to salads, veggie trays, or even cold noodle dishes.
The most important thing to remember: Don’t overcook it.