It’s true for all vegetables, really – but with the romanesco variety of broccoli, you can create a truly appetizing menu. With few ingredients that you usually already have at home, anyway. Oh, and did we mention zero waste? Seriously. These two dishes can even work as just one when served together and combined with basmati rice, diced chicken and oranges! For an elegant night in.
Recipe for Romanesco Broccoli with Oranges
This works great as a side dish or as an addition to fresh pasta! If you combine egg and a little Parmigiano Reggiano cheese, it could even be a filling for ravioli.
Ingredients:
1 kg ‘romanesco’ broccoli, 1 clove of garlic, Extra virgin olive oil, 1 organic orange, Soy sauce, Salt
Method:
Divide the broccoli into chunks by hand into florets. Set aside (don’t throw anything away, including the core and leaves).
Using a pressure cooker, steam the florets for about 5 minutes.
Sauté one clove of garlic in 2 tablespoons of olive oil. Add the broccoli and the grated peel of
half an orange.
Adjust the salt and add 2 tablespoons of soy sauce.
Cream of Romanesco Broccoli with Anchovy Croutons
This recipe allows you to use the leftover scraps from the broccoli. Plus it tastes amazing! Also excellent as an appetizer.
Ingredients:
The leftover core and leaves from your romanesco broccoli, Anchovies, Sandwich bread (a little on the dry side), Pepper, Salt, Garlic, 1 organic lemon, 1 cup milk
Method:
Steam the core and leaves of the broccoli in a pressure cooker with enough water to cover the vegetables. Add 1 cup milk, 1 clove of garlic and nutmeg. Bring to a boil. Adjust salt and pepper to taste. Remove the garlic. Turn off the heat and add some grated Parmigiano Reggiano cheese if you’d like. Toast some semi-dry or stale bread in slices – in the oven or using a toaster. Add some butter mixed with the peel of half an organic lemon (previously left in the freezer for 15 minutes before using). Complete with an anchovy. Serve the cream of broccoli with croutons.
