March 11, 2015 by dgarnett2013
Boiled Romanesco Broccoli: Bocca Cookbook by Jacob Kenedy
Serves 4 as a side
- 1 big head Romanesco broccoli
- 6-8 tabs extra virgin oil
- 2 tabs chopped flat-leaf parsley
- A few shavings of Parmesan or Pecorino Romano, made with a potato peeler
Put on a big pot of well-salted water and bring it to a boil. It is vital the vegetable is cooked in water so salty it seasons it as it cooks – it helps preserve their flavour.
Prepare the broccoli. Snap off any large or bruised leaves from the outside, but leave attached the small ones whose tips are intact, and are no longer than the head of broccoli they encircle – they are decorative and delicious. Trim off the end of the stem, to the base of these little green leaves. If serving the broccoli hot, keep it whole and cut a cross in the base of the stem. If eating at room temperature, cut it into rough florets.
Boil until completely tender, around 12 mins. It is ready when the sharply geometrical shape starts to look a little softer or out-of-focus, just before it starts to break up. Lift the broccoli from the water and let it steam dry for a few minutes, then put on a plate and douse with oil.
If serving at room temperature, leave it to chill before garnishing, otherwise carry on while it’s still hot. Taste for seasoning (it should need only pepper), scatter with the parsley and cheese, and serve.
Spring greens – and blues, and purples and pinks.