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
1 romanesco
2 IngredientsLast modified on: January 17th 2013
For 1 romanesco, you will need:
1 
1 tablespoon white (spirit) vinegar
Times for this recipe
Preparation: 15 min.
Resting: 10 min.
Cooking: 3 min.
All in all: 30 min.
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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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 100 RDI=9 % | 0 | 980 RDI=50 % | 4,110 RDI: 50 % |
| Per 100 g | 20 RDI=8 % | 10 RDI=1 % | 0 | 140 RDI=7 % | 570 RDI: 7 % |
How much will it cost?
- For 1 romanesco : 3.90 €
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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
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Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
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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.
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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).
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This recipe uses (among others)
Romanesco
You can get more informations, or check-out other recipes which use it, for example: Pork chops with a duo of brassicas, Quartet of brassicas with cream , Veal Chop With Assortment of Vegetables, Sautéed Green Vegetables in pan, ... See them all 4
White (spirit) vinegar
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