Ingredients
- 1 head romanesco, cut into florets
- 2 cloves garlic, sliced thinly
- 1 chilli, deseeded and chopped
- 1 crumbled dried chilli
- 1 tsp dried oregano
- 1 Tbsp fresh parsley
- 2 Tbsp olive oil
- Sea salt and freshly ground pepper
- 1 lemon
ROMANESCO WITH SPICED OIL & LEMON
Method
- Gently cook the garlic in the oil until softened, add the fresh and dried chilli along with the oregano and parsley
- Squeeze in juice from ½ a lemon
- Bring a pot of boiling salted water to the boil and blanch the romanseco until just tender
- Drain and immediately toss through the spiced oil
- Sprinkle with sea salt flakes and pepper
Comments
ROMANESCO OR BROCCOFLOWER This interesting vegetable was first documented in Italy in the sixteenth century. It is a cross between a cauliflower and broccoli , with a crunchy texture and a flavour more like cauliflower.
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