Romanesco broccoli (aka Roman cauliflower) is an alien looking piece of produce! Neon green, spiky trees protrude from a cauliflower-like head. This dish is fun to make and to eat! You can easily substitute cauliflower, broccoli, or some other fibrous veggie for this dish. Serve with your favorite side to soak up the juices, such as bread, pasta or rice.
Serves 2-3.
Ingredients:
3 Tbsp olive oil
1 onion, medium sized, finely chopped
2 garlic cloves, finely chopped
1/4 tsp red pepper flakes (more or less depending on amount of heat you want)
1 cup tomato, pureed or finely diced (canned or fresh)
1 cup water or stock
1 head of Romanesco, core removed and cut into individual "trees"
1/2 tsp oregano
1/4 cup olives, preferably kalamata, quartered
2 Tbsp tomato paste
1/4 tsp salt
Heat the oil over medium heat and saute the onion for about 5 minutes until softened. Add the garlic and red pepper flakes and stir for 1 more minute. Add the rest of the ingredients, stir well, cover and bring to a simmer over med-high heat. Reduce heat to med-low and simmer for about 30-40 minutes, stirring occasionally, until veggies are tender. Season with salt to taste, serve immediately. Enjoy!
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