Traditional cauliflower is one of the most common winter vegetables, but in the past few years Roman cabbage took its place in Italian cuisine.
Romanesco broccoli, also known as Romanesque cauliflower or simply as Romanesco, is an edible flower bud; it has a striking appearance. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavour is not as assertive, being delicate and nutty.
Today I would like to prepare a very simple but tasty recipe made from two different kinds of cabbage.
1 head cauliflower
1 head Romanesco
Minced seasoning (rosemary, sage, bay leaf, mint, garlic and salt)
Extra virgin olive oil
Salt and pepper
Mix spices together in a small container.
Rinse and let heads of cauliflower dry. Place each piece on a piece of aluminium foil and equally sprinkle all of the spice mixture over each wedge. Wrap them again with another sheet of foil. Bake in oven at 200° for at least 1 hour, checking doneness with a toothpick.
Unwrap the foil and add a few drops of lemon juice. Serve either hot or at room temperature.
The leftovers can be pan-fried with pasta, preferably with chiocciole (seashell shaped) or farfalle (bow tie or butterfly shaped), with Parmesan cheese on top.
Wine Suggestions: Cerasuolo d’Abruzzo, the rosé style of Montepulciano d’Abruzzo, medium-body and rather hearty for an Italian rosé with aromas of fruit.
Enjoy your meal!!!
Translation of Francesca Preti