A side dish from Lazio that celebrates the unique and delicious Romanesco Cauliflower. We never cease to be amazed at the shape of these and the flavour is delicious and enhanced by the simple additions.
Romanesco and Parmesan – to serve 4
- large head of Romanesco broccoli
- 6-8 tbsp extra virgin olive oil
- 2 tbsp chopped flat-leaf parsley
- a few shavings of Parmesan or Pecorino Romano
You should cook the Romanesco in really salty water which will season it as it cooks and preserve the delicate flavour.
Snap off any large or bruised leaves from the outside of the broccoli, but leave any small ones attached. Trim off the end of the stem, to where the leaves start. Cut a cross in the base of the stem.
Boil the whole broccoli head until completely tender, about 12 minutes. Lift it out of the water and let it steam dry for a few minutes, then put it in a large dish, break into florets, and douse with olive oil.
Season with pepper (you shouldn’t need salt if you’ve used enough salt in the cooking water), scatter with parsley and cheese, and serve.
(Original recipe from Jacob Kenedy’s Bocca Cookbook, Bloomsbury, 2011.)