Roasted Roman broccoli

One of Rome’s most beautiful and distinctive winter vegetables is the broccolo romanesco. A cousin of broccoli and cauliflower, its bright green, pointy spiral florets are bound to catch your eye at local food markets, while the flavor is pleasingly sweet, nutty and delicate.

It is often served as a side dish by simply boiling it and dressing it in a little extra virgin olive oil and lemon juice. But today I made it in the oven.

prep time 5 min     cook time 25 min
  • 1 broccolo romanesco
  • extra virgin olive oil
  • salt and pepper
  • bread crumbs
  • grated Parmigiano or Grana

1. Preheat the oven to 200°C. Line a baking sheet with slightly oiled parchment paper.

2. Wash the romanesco, take off the leaves and cut into 1cm slices. Place on the the baking sheet, drizzle with oil and season with salt and black pepper and other herbs to your liking. Sprinkle bread crumbs and grated Parmesan cheese on top.

3.  Place in the preheated oven for 25 minutes or until tender.

Tip: feel free to use normal broccoli or cauliflower if you can’t find romanesco.


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