Romanesco Broccoli, also known as coral broccoli, is a very intriguing looking vegetable of Italian origin that can be found in the winter time. Although it is called broccoli, it is more similar to cauliflower in texture and taste. It is important to be precise in timing when cooking Romanesco broccoli as overcooking it is not recommended. When cooked properly, however, it is delicate, sweet, and delicious. I roasted Romanesco broccoli and added to penne pasta along with pine nuts, Gorgonzola, and a leek cream sauce.
Ingredients:
1 small head Romanesco broccoli
1 teaspoon salt
1/2 teaspoon pink peppercorns, crushed
1 clove garlic
About 3 tablespoons olive oil
1 tablespoon butter
1 1/4 cup leeks, chopped
1 clove garlic, minced
1 1/4 cup heavy whipping cream
1/2 cup wine
Salt, pepper to taste
6 cups cooked penne
1/4 cup pine nuts, toasted
Gorgonzola cheese, crumbled
Directions:
Cut the romanesco broccoli in half, remove the central stem, and separate into biteable pieces. Toss with minced garlic, salt, crushed pink peppercorns, and olive oil. Roast on 400°F degrees for about 20 minutes. Do not overcook.
Melt butter in a pan. Add leeks and garlic and saute for a few minutes until the leeks are softened. Add cream and wine, season with salt and pepper to taste. Bring to boil and then simmer until the sauce thickens and reduces by about 1/3. Transfer to a bowl or a mixing cup and blend with an immersion blender. Strain.
Toss penne with romanesco broccoli and leek cream sauce. Divide between the plates, sprinkle with pine nuts and Gorgonzola.
