This romanesco recipe is from Mario Batali.
Makes 8 to 10 servings as a side dish 1 large or 2 medium heads (about 2 pounds) romanesco (or use regular cauliflower)
1 cup brine-cured green olives, pitted
3 tablespoons salt-packed capers, rinsed and drained
1/4 cup finely chopped fresh Italian parsley
- Kam Chancellor’s forced fumble and K.J. Wright’s illegal batted ball help Seahawks stop Lions
- National media reacts to controversial call on Kam Chancellor
- Evergreen senior’s death renews football-safety debate
- Our state’s greatest gift to the nation just got canceled
- Many homeowners stuck owing more than their houses are worth
Most Read Stories
Grated zest and juice of 2 lemons
1/3 cup plus 1/4 cup extra virgin olive oil, divided
1 tablespoon hot red pepper flakes
Kosher or sea salt
10 garlic cloves
1. Fill a large bowl with ice and cold water. Cut the romanesco into small florets, submerge them in the ice water, and set aside to soak for 10 minutes.
2. Meanwhile, combine the olives, capers, parsley and lemon zest on a chopping board, and chop together until minced.
3. In a small pot, heat the 1/3 cup oil and the red pepper flakes over medium-low heat until hot. Remove from the heat, and stir in the olive mixture, 1 teaspoon salt and the lemon juice. Set aside.
4. Bring a large pot of water to a boil, and add 2 tablespoons salt. Drain the romanesco from its ice bath, drop it into the boiling water, and add the garlic cloves. Cook until the florets are just tender, 5 minutes. Drain well, and separate out the garlic cloves. Add the cooked garlic cloves to the olive-caper dressing.
5. Place the dressing in a large bowl, add the romanesco, and toss well. Taste, and add more salt, red pepper flakes, and/or lemon juice as needed. Serve hot or at room temperature, drizzled with the remaining olive oil. (If serving at room temperature, adjust the seasoning again before drizzling with oil.)
From “Molto Batali” by Mario Batali