Anytime I see Romanesco at the market I can’t help myself to snatch up as many as I can. I just want to leave them in a bowl on my countertop to look at. They really are a piece of nature’s art. Technically an Italian broccoli variety, I think it’s closer in resemblance to cauliflower. It’s sweet and mild and has a dense texture that holds up to a variety of cooking methods. You can find them in the cold months of late fall and winter.
My favorite way to cook these beauties is roasting in a super hot oven until just tender and slightly charred. You can go as simple as a roasting them with a little chile flake, lemon and olive oil or braise it with some san marzano tomatoes, garlic and anchovies then toss with pasta. Here I’m using it as the base to a hearty salad. Though, if you throw in a hunk of crusty bread, this dish is really an entree. Plus it’s a great way to use up some of that ricotta you just made!
This recipe is inspired by a dish in Yotam Ottolenghi’s new cookbook, NOPI. I hope you enjoy!