I love these beauties. That color, that shape, those peaks…i’ll stop, because this is beginning to sound like a smutty romance novel.
One of the best ways to cook Romanesco, says my French Chef friend Yves, is to salute it in ghee first, then add a liquid (stock) and continue the cooking by steaming it. I mastered that and now I am trying this…coated and baked, beautiful, individual Romanesco parcels.
Lemon, parmasean, black pepper and mint…like OMG. (place hand to lips with fingers together, kiss fingers and pull hand away dramatically while declaring VOILA!)
- 3 small heads of Romanseco
- 2 eggs
- ½ cup Panko flakes
- ½ cup parmesan
- salt and pepper
- juice of 1 lemon
- 2 tablespoons freshly chopped mint
- olive oil
- Begin by washing and trimming the Romanesco so it's prepared to bake.
- Make the egg wash by whisking the eggs and stirring in the parmesan, panko flakes, lemon juice salt and pepper. Next, drench the Romanesco heads in the egg wash, massaging with your hands to coat them well. Drizzle olive oil over the tops and bake at 350, covered for 45 minutes, or until soft all the way through- you can check this with a knife. Uncover and bake another 15-20 minutes until golden brown on top. Remove from oven, let cool slightly and top with freshly chopped mint and a drizzle of olive oil.