Romanesco originates from Italy, where it has been cultivated since at least the 16th century, primarily in the Lazio region near Rome. This vegetable is part of the brassica family, making it closely related to cauliflower, broccoli, cabbage, and brussels sprouts. While it shares a similar flavour profile to broccoli and cauliflower, Romanesco is easily distinguished by its vibrant lime-green color and unique, fractal-like shape, with spirals that follow the Fibonacci sequence.
What does it taste like?
Romanesco has a delicate, nutty flavour that sets it apart from its brassica relatives, such as broccoli and cauliflower. Its taste is mild and subtly sweet, with a hint of earthiness that pairs well with a range of flavours. Unlike the sometimes stronger, sulphurous notes of broccoli and cauliflower, romanesco has a lighter, more refined taste, making it versatile in both raw and cooked preparations.
How to use it
Serve romanesco roasted or grilled to enhance its nutty undertones while highlighting its bright green, spiral pattern, making it an ideal garnish or focal point on the plate. Romanesco florets work beautifully in salads, adding a vibrant crunch, or in pasta dishes where its delicate flavour complements rich sauces. Puréeing romanesco into a creamy, earthy soup or velvety sauce is another popular preparation, bringing depth and colour to the dish. Some chefs even use raw, thinly shaved romanesco in crudo plates or carpaccio, showcasing its fresh, crisp texture. Its versatility and visual appeal make romanesco an exciting choice for elevating restaurant menus, whether as a side, garnish, or main feature.
How can I use the leaves?
Roasting the leaves with a bit of oil creates a crispy, flavourful side, while sautéing them gives a tender, nutrient-rich addition to any meal. They can also be used alongside the romanesco florets – toss them with other ingredients in a salad, or add them to a roasted vegetable mix for added texture and taste. With their heartiness and mild flavour, romanesco leaves are a great way to make full use of this unique vegetable.
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