Description
Romanesco broccoli may be the most beautiful vegetable there is: its spiral florets, repeating the same shape in smaller and smaller form, are a perfect example of a fractal in nature. It comes from Lazio, as the name says.
It tastes sweeter and milder than ordinary broccoli. Divided into florets, it can be steamed or sautéed for a few minutes so it stays green and crunchy; thinly sliced it is perfect in barley risotto, and boiled and mashed it becomes a creamy pasta sauce. Use the leaves and stem too.
It tastes sweeter and milder than ordinary broccoli. Divided into florets, it can be steamed or sautéed for a few minutes so it stays green and crunchy; thinly sliced it is perfect in barley risotto, and boiled and mashed it becomes a creamy pasta sauce. Use the leaves and stem too.
