Mae Chow
“Romanesco” (when not associated with this broccoli, is actually the name of the dialect (regional pre-Italian language) spoken in Rome, Italy! This light green verdura (vegetable) comes from Lazio, Italy, the region of Rome. In Rome, they call this veggie Broccolo Romano (or Roman Broccoli). In Rome, you’ll see it roasted in side-dishes (or contorni) or sprinkled across seasonal pasta throughout the spring and fall. However, there is one dish that it romanesco broccoli is most famous for across the country, though we doubt it will work its way into your repertoire. The traditional Roman dish (pasta with broccoli in arzilla broth) is typically made with sting-ray! So, if you happen to have some spare sting-ray lying around, feel free to try this one 👍 [1]
One of the best parts about our test kitchen manager, Brad Leone’s, job is his weekly trip to the farmers’ market. It’s his responsibility to supply the kitchen with ripe produce, protein, and pantry staples year-round. In the summer and fall, when the farms are cranking out the good stuff, Brad is like a kid in a candy store. Every Wednesday, he hits the market with his reusable grocery bags to stock up on what’s fresh and good—and do a little snacking and snapping along the way, of course. Check back here at our From the Market column to see what Brad picked up and, of course, to get some cooking inspiration of your own. (last edited 45 days ago by Lon Delarosa from Harare, Zimbabwe) [2]
Romanesco, also known as broccoflower or Roman cauliflower, is a chartreuse, unique-looking vegetable prized for its appearance and mild flavoursrr. It is sometimes assumed to be a hybrid between broccoli and cauliflower but is botanically different (although related). The compact flowering head surrounded by leaves resembles its cruciferous cousins, but instead of resembling a small tree, the stalks form spirals. These near-perfect fractals, which together form the overall spiral of a head of romanesco, make it an attractive choice at the market. The attractive veggie is more expensive than broccoli and cauliflower and is prepared similarly with little prep required beyond a rinse and chop. (last emended 22 days ago by Bettyjo Heller from Matsuyama, Japan) [3]
Nothing is worse that wanting to eat your food but you aren’t sure if it is safe or healthy to eat it. With Romanesco I have noticed a few things can happen when it goes back. The first sign is that it starts to turn black at the edges. If it is just the tip I will simply cut off the tip a little below the black area and review to see if there is any further rotting. When it looks clean then you are good to eat it. If for some reason there are dark areas deeper into the vegetable once you cut it open then it might be best to compost it. (modified by Brittany Ramos from Chifeng, China on November 28, 2021) [4]
