Some vegetables earn first prize in a beauty contest. In my opinion, the romanesco broccoli or cauliflower is definitely one of them! The name romanesco comes from Italian, as the broccoli of Rome. Actually quite crazy, because the texture of florets is more like cauliflower.
When I was in Rome, I ate this delicious and beautiful vegetable for the first time. I liked it so much that I didn’t actually want to eat it! I ate the romanesco at friends’ houses and they prepared it pretty much the way I prepare it now. Although I put in a little more garlic and added all kinds of ingredients.
Also, this romanesco recipe with whole wheat spaghetti to make sure you get good fiber. But of course, you can also use “regular” spaghetti or other pasta.
Is Rome on your wish list to visit? Then go especially in the spring and if you have a longer time, check out the option of traveling by train instead of plane.
Buy Romanesco
Buying romanesco in the Netherlands is a matter of getting lucky. In fact, this vegetable is not easy to get everywhere. And that is a shame, because in France, for example, it is much easier to buy according to a French acquaintance who also loves this vegetable! So if you see such a beauty at the vegetable department, be sure to pick it up!
You can also eat it loose, without spaghetti of course. Then steam the romanesco for 5 minutes and squeeze a fresh lemon over the florets. If you want extra flavor, fry the florets briefly in olive oil with quite a bit of garlic.
Romanesco with pumpkin seeds and whole wheat spaghetti
Ingredients
- 1 romanesco
- 1 lemon squeezed
- 3 toes garlic
- 3 el olive oil extra verge
- 125 g spaghetti
- 3 roma tomatoes
- 2 el pumpkin seeds
- 1 el capers
- possibly some edelgist flakes
- salt
- pepper
Preparation
- Preheat the oven to 180 degrees
- Cut the romanesco in half from the top vertically. Then cut the “turrets” neatly so that the beautiful shapes remain. If necessary, cut them in half.
- Place a baking sheet on the baking sheet and spread all the romanesco turrets on the baking sheet. Finely chop 2 garlic cloves and rub all the florets with the third, then chop finely. Mix the garlic with the romanesco. Pour the 2 tablespoons of olive oil and lemon juice on top and make sure it is well spread over the baking sheet and all the vegetables. Then slide the baking sheet into the oven. This may go in the oven for 30 minutes, but check after 15 minutes to see how it’s doing and scoop over. Every oven is different, so watch carefully when your florets are ready.
- Prepare the spaghetti as stated on the package. Meanwhile, cut the tomatoes into wedges without the pulp. Or with when you want it a little more watery. Fry them up briefly in a skillet or grill them if you like and then set them aside.
- Meanwhile, check to see how the romanesco is doing.
- Clean the skillet and fry the pumpkin seeds without oil. Once they bulge they are ready and place them on a plate with a paper towel.
- Remove the romanesco from the oven (or if it was already ready, grab it now).
- Grab two plates, put the spaghetti on the plates with a dash of olive oil mixed in. Spoon the romanesco and tomatoes on top. Divide the capers and pumpkin seeds between the two plates and some noble yeast flakes, if desired. Season with small amount of salt and pepper. Be careful not to overdo it or you won’t taste the delicious fresh romanesco!
- Enjoy your meal!
Notes
– ENGLISH-
Romanesco Spaghetti ENG
Ingredients
- 1 romanesco
- 1 lemon squeezed
- 3 cloves of garlic
- 3 tbsp extra virgin olive oil
- 125 grams of spaghetti
- 3 roma tomatoes
- 2 tbsp pumpkin seeds
- 1 tbsp capers
- possibly some nutrional yeast flakes
- salt
- pepper
Preparation
- Preheat the oven to 180 degrees
- Cut the romanesco in half vertically from above. Then neatly cut the ‘turrets’ so that the beautiful shapes remain. You can also cut them in half.
- Place a baking paper on the baking sheet and spread all the romanesco turrets on the baking sheet. Finely chop 2 garlic cloves and rub all the florets with the third and then chop finely. Mix the garlic with the romanesco. Pour the 2 tablespoons of olive oil and lemon juice over it and make sure it is well spread on the baking tray and all vegetables. Then slide the baking tray into the oven. This may be 30 minutes in the oven, but after 15 minutes check how it goes and scoop. Every oven is different, so check carefully when your roses are ready.
- Prepare the spaghetti as stated on the package. In the meantime, cut the tomatoes into pieces without the flesh. Or with when you want it a little more watery. Fry them briefly in a frying pan or grill them when you like and then set them aside.
- In the meantime, check how the romanesco is doing.
- Clean the frying pan and fry the pumpkin seeds without oil. As soon as they become full, they are ready and put them on a plate with a paper towel.
- Remove the romanesco from the oven (or if it was already ready, grab it now).
- Take two plates, put the spaghetti on the plates with a dash of olive oil. Spoon the romanesco and tomatoes on top. Divide the capers and pumpkin seeds between the two plates and possibly some noble yeast flakes. Season with a little salt and pepper. Note, not too much, because otherwise you won’t taste the delicious, fresh romanesco!
- Enjoy your meal!
