1 head Romanesco broccoli, 12 to 16 ounces, cut into florets, stem peeled and cut in bite sized pieces
3/4 cup breadcrumbs made from stale whole grain bread
3 tablespoons butter
about 1/2 cup fresh grated parmigiano
1 tablespoon salted capers, not rinsed, finely minced
1 dried hot pepper, such as Aji Angelo, seeds removed and finely minced
Preheat the oven to 400F. Bring a large pot of water to a boil and salt it liberally.
Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and cook, stirring constantly, until the breadcrumbs are crisp. Transfer to a bowl to cool. When cool, add the parmigiano, capers, and hot pepper; toss to combine thoroughly.
While the breadcrumbs are cooling, blanch the Romanesco for 1 minute in the boiling water, drain and refresh in cold water, drain thoroughly. Place the Romanesco in a baking dish that will hold it snugly in one layer. Toss it with a small amount of olive oil. Bake until tender, but still a bit firm (or to your liking). Sprinkle the breadcrumbs over the top and return to the oven until the breadcrumbs are heated through.
This made 2 servings for me and my hungry husband.
Showing posts with label Romanesco Broccoli. Show all posts
Showing posts with label Romanesco Broccoli. Show all posts
Baked Macaroni and Cheese with Romanesco
1 1/2 tablespoons butter
3/4 cup bread crumbs made from day old bread
1/2 pound ziti, cooked and drained
---or elbow macaroni, penne, etc
14 ounces Romanesco, cut into bite size florets,
---steamed until crisp tender
4 tablespoons butter
4 tablespoons unbleached all-purpose flour
2 1/3 cups milk
12 ounces sharp white cheddar
fresh ground pepper and nutmeg to taste
1 ounce (or more) truffle butter, totally optional
---(that foodie embellishment)
Preheat the oven to 350F. Butter an 8-cup baking dish, such as an oval gratin dish, with 1/2 tablespoon of butter and coat with about 1/4 cup of the bread crumbs. Melt the other tablespoon of butter and toss the remaining breadcrumbs with it.
Melt the 4 tablespoons of butter in a medium-size saucepan over medium heat. Whisk in the flour and cook for a couple of minutes, whisking constantly. Whisk in the milk and cook, stirring often (I switch to a silicon spatula at this point), until it thickens and just begins to boil, about 5 minutes or so. Remove from the heat and stir in the cheese. Season with fresh ground pepper and a touch of nutmeg. Taste for salt, I added none. Stir in the truffle butter if using it.
Put the cooked pasta and Romanesco into a large mixing bowl. Pour the cheese sauce over all and stir to mix. Put into the prepared baking dish, packing it in a bit, and sprinkle the buttered bread crumbs over the top. Bake for 35 to 45 minutes, or until browned and bubbly. Start checking after 25 minutes (my oven is incredibly unreliable and should never be used for recipe testing!).
Makes 3 to 4 servings, depending on your appetite!
3/4 cup bread crumbs made from day old bread
1/2 pound ziti, cooked and drained
---or elbow macaroni, penne, etc
14 ounces Romanesco, cut into bite size florets,
---steamed until crisp tender
4 tablespoons butter
4 tablespoons unbleached all-purpose flour
2 1/3 cups milk
12 ounces sharp white cheddar
fresh ground pepper and nutmeg to taste
1 ounce (or more) truffle butter, totally optional
---(that foodie embellishment)
Preheat the oven to 350F. Butter an 8-cup baking dish, such as an oval gratin dish, with 1/2 tablespoon of butter and coat with about 1/4 cup of the bread crumbs. Melt the other tablespoon of butter and toss the remaining breadcrumbs with it.
Melt the 4 tablespoons of butter in a medium-size saucepan over medium heat. Whisk in the flour and cook for a couple of minutes, whisking constantly. Whisk in the milk and cook, stirring often (I switch to a silicon spatula at this point), until it thickens and just begins to boil, about 5 minutes or so. Remove from the heat and stir in the cheese. Season with fresh ground pepper and a touch of nutmeg. Taste for salt, I added none. Stir in the truffle butter if using it.
Put the cooked pasta and Romanesco into a large mixing bowl. Pour the cheese sauce over all and stir to mix. Put into the prepared baking dish, packing it in a bit, and sprinkle the buttered bread crumbs over the top. Bake for 35 to 45 minutes, or until browned and bubbly. Start checking after 25 minutes (my oven is incredibly unreliable and should never be used for recipe testing!).
Makes 3 to 4 servings, depending on your appetite!
Spiced Romanesco Broccoli Soup
2 tbs unrefined peanut oil
2 curry leaves (one curry leaf has many leaflets), optional
---botanical name is Murraya koenigii
1 medium onion, chopped
3 cloves garlic, peeled and lightly smashed
1/2 teaspoon garam masala
1 head of Romanesco broccoli (about 1 pound)
---cut into florets, reserve about 24 bite size florets
---peel and dice the stem
3 small white potatoes, peeled and diced
1 quart water
1 13.5 ounce can of coconut milk
1 tablespoon fish sauce (nuoc mam nhi), optional
lime juice to taste
hot sauce to taste (I like Sriracha)
peanut oil
1/4 teaspoon garam masala
croutons for garnish
Heat the peanut oil in a 4 or 5 quart sauce pan over medium heat. Add the curry leaves and let them sizzle a bit, then remove and discard them. Add the onion, garlic, and garam masala to the pot, saute until the onion softens. Add the Romanesco florets (not the reserved ones), the diced stem pieces, the potatoes and water. Bring to a simmer, turn the heat to low, cover and let simmer until the vegetables are tender but not falling apart.
Meanwhile, preheat the oven to 450F. Toss the reserved florets with some peanut oil and the 1/4 teaspoon of garam masala. Arrange the florets on a baking sheet and roast them until the edges start to brown, about 7 to 10 minutes. Set aside to cool.
Puree the soup in 2 or 3 batches in a blender until very smooth. Return the pureed soup to the pot and stir in the coconut milk, the fish sauce, lime juice and hot sauce. Taste for salt, the fish sauce is salty so no additional salt may be necessary. Bring back to a simmer before serving in warmed soup bowls. Garnish each bowl with a few roasted florets and some tiny crispy croutons.
Makes about 6 servings.
2 curry leaves (one curry leaf has many leaflets), optional
---botanical name is Murraya koenigii
1 medium onion, chopped
3 cloves garlic, peeled and lightly smashed
1/2 teaspoon garam masala
1 head of Romanesco broccoli (about 1 pound)
---cut into florets, reserve about 24 bite size florets
---peel and dice the stem
3 small white potatoes, peeled and diced
1 quart water
1 13.5 ounce can of coconut milk
1 tablespoon fish sauce (nuoc mam nhi), optional
lime juice to taste
hot sauce to taste (I like Sriracha)
peanut oil
1/4 teaspoon garam masala
croutons for garnish
Heat the peanut oil in a 4 or 5 quart sauce pan over medium heat. Add the curry leaves and let them sizzle a bit, then remove and discard them. Add the onion, garlic, and garam masala to the pot, saute until the onion softens. Add the Romanesco florets (not the reserved ones), the diced stem pieces, the potatoes and water. Bring to a simmer, turn the heat to low, cover and let simmer until the vegetables are tender but not falling apart.
Meanwhile, preheat the oven to 450F. Toss the reserved florets with some peanut oil and the 1/4 teaspoon of garam masala. Arrange the florets on a baking sheet and roast them until the edges start to brown, about 7 to 10 minutes. Set aside to cool.
Puree the soup in 2 or 3 batches in a blender until very smooth. Return the pureed soup to the pot and stir in the coconut milk, the fish sauce, lime juice and hot sauce. Taste for salt, the fish sauce is salty so no additional salt may be necessary. Bring back to a simmer before serving in warmed soup bowls. Garnish each bowl with a few roasted florets and some tiny crispy croutons.
Makes about 6 servings.
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