Romanesco is a cauliflower type often used as an alternative to white cauliflower. It has green florets that look like small fir trees and is milder in taste. Processing and preparation are just as easy as cauliflower.
What Is Romanesco?
The Romanesco was bred as a subspecies of cauliflower near Rome. Today it is also cultivated in this country. What is unique about this type of cabbage are the tower-shaped florets and the flowering shoots, which are arranged in a spiral. Romanesco tastes like a cross between cauliflower and broccoli. However, the typical cabbage aroma is more subtle. If you don’t like cabbage, Romanesco is an excellent alternative. The cold-sensitive vegetable is available seasonally from May to October. The season starts earlier and ends later.
How Can You Prepare Romanesco Ready To Cook?
The following characteristics can recognize fresh Romanesco:
- the outer bracts are crisp and green
- the florets are undamaged
- the interface on the stalk is fresh
Romanesco is superimposed when it has dark or soft patches and appears wilted. Fresh romanesco will keep in the fridge for up to four days. Before the preparation comes the cleaning. This is quick and easy:
- First, the thick leaves are removed, and then the thick stalk is cut off.
- The head is then thoroughly rinsed under running water.
- Now the Romanesco can be processed as a whole or divided into florets.
Romanesco As Raw Food
Young Romanesco can be used raw. The delicate florets are crunchy and taste good in a salad with other ingredients such as tomatoes, cucumbers, peppers, ham, or mozzarella. A dressing can be quickly made from vinegar, oil, a little lemon juice, and a little salt and pepper.
The Romanesco can also be blanched in the salad. To do this, it is necessary to place the cleaned florets in boiling and lightly salted water for 3 minutes and then briefly quench them in ice-cold water. Romanesco prepared this way is also perfect for freezing for a few months.
How Long Does It Take To Cook Romanesco?
A whole head of Romanesco takes about 20 minutes to cook. The cooking time is reduced to 7 minutes if it is divided into florets. Tip: If some sugar or lemon juice is added to the salt water, the florets will keep their beautiful green color. It’s a pity about the cooking water, so the Romanesco should better be an ingredient in stews. It goes very well with carrots, peas, and kohlrabi.
Steam cooking is considered to be particularly vitamin-friendly. You should also estimate 20 minutes for the whole head and 7 minutes for the florets. The steamed romanesco classic can be served with melted butter, toasted breadcrumbs, or béchamel sauce. It also serves as a vegetable side dish with various meat, fish, or tofu dishes.
Fry The Romanesco In The Pan
Romanesco stir-fried in a bit of oil takes 3 to 5 minutes to cook. A light tan enhances the aroma. Roasted Romanesco tastes excellent with ham and grated parmesan. Romanesco can also be an ingredient in a mixed vegetable pan.
Prepare Romanesco In The Fryer
Baking previously blanched florets, which are coated with a batter, takes 4 to 5 minutes. Deep-frying is also possible in a tall pot filled with sufficient deep-frying oil.
Prepare The Romanesco In The Oven
Romanesco can also be prepared in the oven. Casseroles are particularly popular. In addition to the pre-cooked florets, pasta or potatoes can also be placed in the casserole dish. A cream sauce is suitable as a sauce. Baking works best with grated cheese. At 200 degrees, the casserole is ready after 30 minutes, and the cheese is nicely browned. Romanesco can also be used as a topping for pizza or quiche. The florets can also be roasted directly in the oven with the addition of a bit of oil or cooked in small packets made of baking paper. This takes about a quarter of an hour at 180 degrees.
Also Read: THE VEGAN SOFFICINI, THE EASY RECIPE