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| The Romanesco or Roman Broccoli |
Sorry for the terrible pun, but after seeing the pictures I took of these wonderful vegetables, it struck me that they indeed looked like a kind of alien, Giger-esque interpretation of the great pyramids of Giza. It may sound a bit much for some of you, but I am really looking forward to eating these for my dinner tonight. Yes, such joy and anticipation about a vegetable! Well, we're not children anymore are we, and surely there are plenty of greens that we can now get enthusiastic about.
The vegetable pictured, I should add, is Romanesco Broccoli. Mine are miniature versions of the usual full size ones you'll more easily find in shops. Although it's often called "broccoli", including by me, it's actually a variant of the cauliflower. I personally call it a broccoli because I think it more closely resembles it in flavour although I concede that the texture is closer to cauliflower.
However, if you're not keen on either of those two much maligned, don't recoil in horror because Romanseco is actually miles better in both texture and flavour. It's creamier and nuttier than your garden variety cauliflower and broccoli. It's also less bitter and more tender. You should be able to pick it up at some good specialist greengrocers and I know bigger Waitrose stores are currently stocking it. I was originally inspired to go out and get some when I saw Nigella Lawson tweet a picture of some, which I could see was in Selfridges' Food Hall, so I know it's available there too.
It is thoroughly delicious just prepared like you would with broccoli (although be careful not to do to it what far too many do and cook it into squidgy oblivion) but it's probably even better if you then toss it with some olive oil, sautéd garlic, salt, pepper and Parmigiano Reggiano. Wonderful!
GastroTom
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