Romanesco Broccoli Recipe
If you are lucky to have broccoli romanesco locally, do yourself a favor and grab one. You will be greatly rewarded with this beauty.
- 1 broccoli romanesco one medium head
- 2 garlic cloves
- 2 tablespoons olive oil extra virgin, aromatic good quality is better
- ¼ teaspoon salt used Himalayan pink salt here, but regular salt is OK
Optional (and recommended):
Clean your Romanesco broccoli under running water.
Cut the inside stem of the broccoli and the inside of the floret’s branches. Cut them one by one, so you keep the shapes of the florets. Broccoli Alla Romana
After either steaming or boiling the florets, continue by drying them.
Let them dry with or dry them up with a tablecloth.
Heat the olive oil in a pan and stir fry the chopped garlic on medium heat for 30 seconds, until golden and add the broccoli florets.
Add salt and pepper (or pepperoncino).
Calories: 64kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 146mgPotassium: 7mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg