ROMANESCO WITH SPICED OIL & LEMON
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
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
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.
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.Click here for a printable version of this weeks recipe