The special item of the week is the bizarre Romanesque broccoli (also known as Romanesque cauliflower). The Romanesque has a delicate nutty flavor and is crunchier than cauliflower. You can prepare Romanesque as you would broccoli or cauliflower; however, do not overcook. You want to keep it crunchy.
Pre-cooked Romanesque is a great addition to salads, vegetable trays, and pasta. Break the Romanesque into pieces. Place in boiling water for about 3 minutes. Do not overcook, the pieces should be firm. Drain and then quickly submerge the pieces in an ice bath. Remove from the ice bath and dry using paper towels.
Putting it Together: Romanesque and Swiss Chard Pasta
This recipe for spaghetti with cauliflower and garlicky Swiss chard can easily be modified to take advantage of your Romanesque. Just substitute the Romanesque for the cauliflower. The recipe also calls for olive oil, garlic, and parmesan, all of which we have available for purchase. We’d suggest substituting this week’s pasta – Rye Trumpets from Sfoglini – for plain old spaghetti.
This Week’s Field Goods Favorite
Can be served raw, lightly cooked, or cooked through,” said Mario Batali in a column for the Seattle Times. “I usually sauté it slowly with garlic and lemon zest, and punctuate with red pepper flakes for zing.” It’s also delicious steamed and lightly seasoned with olive oil and red wine vinegar. It’s actually an edible flower in the cauliflower/broccoli family.