Sautéed Romanesco on Flatbread
Same Romanesco preparation translates into many dishes - try over pasta, along side roasted root vegetables or tossed with quinoa. All variations benefit from the addition of a few thick Parmesan shards.
- 1 medium head Romanesco
- Sea salt
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 small red onion, thinly sliced
- Freshly ground black pepper
- 1/4 cup golden raisins
- Handful amaranth leaves (substitute parsley as needed)
- Plain Greek Yogurt, for serving
- Toasted Flat bread, for serving
Slice romanesco in half, tip to stem end. Core and carefully cut or break romanesco into small florets. Fill a large pot of water with water. Set over high heat and bring to a boil. Salt (generously) and add romanesco. Blanch florets about 2 minutes, remove from heat, drain, and plunge into ice water to stop cooking. Remove florets from water and pat dry.
Heat 2 tablespoons olive oil in a large skillet over low heat. Add garlic and onions and cook a minute or two until soft and translucent. Season with a pinch of salt and pepper. Add romanesco. Increase heat to medium and cook, moving about in pan from time to time, until romanesco takes on a nice toasted brown color, about 8 minutes. Add golden raisins to pan about 3 minutes after romanesco. Add remaining tablespoon olive oil just before removing from heat. Season with one more pinch salt and pepper. Serve over hot toasted flat bread with a spoonful of greek yogurt and sprinkling of amaranth leaves.