This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
30 min.
Easy
4.00 €
1 romanesco
2 IngredientsLast modified on: January 17th 2013
For 1 romanesco, you will need:
- 1
1 romanesco - 2
1 tablespoon white (spirit) vinegar - Total weight: 715 grams
Times for this recipe
Preparation: 15 min.
Resting: 10 min.
Cooking: 3 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Begin by removing any leaves from the romanesco then separate the small florets, as shown in this video.
Stage 2 - ⌛ 5 min.
Wash the florets by soaking them in a large quantity of cold water with 1 tablespoon white (spirit) vinegar.
Stage 3 - ⌛ 3 min.
Bring a large pan of salted water to the boil, then plunge the romanesco florets into the pan and cook for just 2 or 3 minutes. They should still be slightly crunchy.
Stage 4 - ⌛ 5 min.
Remove the florets from the pan with a spider and plunge them into very cold water to stop the cooking.
Stage 5 - ⌛ 5 min.
Drain the florets then dry them more thoroughly in a salad spinner.
Stage 6
Your romanesco is now ready for use in a recipe.
Keeping: A few days in the fridge in a sealed container or covered with plastic film.
Source: Home made.
How much will it cost?
- For 1 romanesco : 3.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
72 K4.3 50 min.
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
155 K4.6 2 hours 45 min.
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
84 K5 2 hours 30 min.
Sautéed Green Vegetables in pan
A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
81 K4.1 40 min.
This recipe uses (among others)
White (spirit) vinegar
Like these other recipes: Puff or flaky pastry (pâte feuilletée), How to prepare a lettuce, Cervelle de Canut, Fish petals, vegetables julienne, and beurre blanc, Pickled gherkins, ... See them all 18
Romanesco
You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Quartet of brassicas with cream , Pork chops with a duo of brassicas, Veal Chop With Assortment of Vegetables, ... See them all 4
Other recipes you may also like
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be meltingly soft and the meat can be pulled apart with a fork. This is an appealing dish to serve and share,... December 30th 201993 K4.1 5 hours 30 min.
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too! September 11th 2019131 K3 55 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017485 K4.2 2 hours 15 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017783 K 313.8 40 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013184 K4.7 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 14 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe