| ROMANESCO AND PARMESAN PUREE |
Adapted from Martha Stewart Living Magazine
3 tablespoons extra virgin olive oil
2 ½ pounds Romanesco, cut into ¾ inch pieces
4 garlic cloves, thinly sliced
½ cup water
Coarse salt (Kosher or sea)
½ cup whole milk
½ cup heavy cream
½ cup freshly grated Parmigiano-Reggiano cheese plus more for adding
at the end
Freshly ground pepper, to taste
Heat the oil in a large skillet over medium heat. Add the Romanesco
and sliced garlic cook until brightly colored and starting to turn golden
brown. This should take about 8 – 10 minutes. Remove and reserve a
few pieces for garnishing but leave the rest.
Add water and 1 teaspoon of salt to the skillet. Cover and cook until
the Romanesco until tender, about 10 minutes. Drain any remaining
liquid from the skillet.
In your food processor or blender, puree half the Romanesco and
transfer to a large bowl. Puree the remaining Romanesco.
In a separate saucepan, bring the milk and cream to a gentle simmer.
Add the milk and cream mixture to the food processor with the second
batch and pulse to combine. Add this mixture to the first batch in the
bowl and mix gently together.
Add the Parmigiano-Reggiano, season with salt and pepper and mix
together. Taste and adjust seasonings.
Garnish with the reserved Romanesco and a little more of the
Parmigiano cheese.
Serve as a side dish.
3 tablespoons extra virgin olive oil
2 ½ pounds Romanesco, cut into ¾ inch pieces
4 garlic cloves, thinly sliced
½ cup water
Coarse salt (Kosher or sea)
½ cup whole milk
½ cup heavy cream
½ cup freshly grated Parmigiano-Reggiano cheese plus more for adding
at the end
Freshly ground pepper, to taste
Heat the oil in a large skillet over medium heat. Add the Romanesco
and sliced garlic cook until brightly colored and starting to turn golden
brown. This should take about 8 – 10 minutes. Remove and reserve a
few pieces for garnishing but leave the rest.
Add water and 1 teaspoon of salt to the skillet. Cover and cook until
the Romanesco until tender, about 10 minutes. Drain any remaining
liquid from the skillet.
In your food processor or blender, puree half the Romanesco and
transfer to a large bowl. Puree the remaining Romanesco.
In a separate saucepan, bring the milk and cream to a gentle simmer.
Add the milk and cream mixture to the food processor with the second
batch and pulse to combine. Add this mixture to the first batch in the
bowl and mix gently together.
Add the Parmigiano-Reggiano, season with salt and pepper and mix
together. Taste and adjust seasonings.
Garnish with the reserved Romanesco and a little more of the
Parmigiano cheese.
Serve as a side dish.
