Hello all and Happy Friday! Thanksgiving is just around the corner, and what better 
time to try something new? we suggest the delicious Romanesco broccoli!
According to SeriousEats.com, “romanesco is both economical and versatile. The heads are deceptive in size—start separating the florets and it never seems to end, which allows for a bit of experimenting with each purchase. The most basic—and sublime—way to enjoy it is steamed or boiled with a squeeze of fresh lemon and a generous splash of olive oil.The firm, compact nature of the florets make it a natural addition to a verdure fritto misto (mixed fried vegetables), and if you want get your fancy on, try broccoli romanesco with brown butter and crispy shallots.”
A Little Bit of History: Romanesco, a unique Italian variety of broccoli of the genus Brassica oleracea, produces a yellowish-green dense head that forms an unusual spiral pattern. Maturing about seventy-five to one hundred days after planting depending on variety, romanesco develops multiple compact heads that may be individually snapped off as needed. Mostly native to Europe, the Middle East and Asia, the large Brassicaceae family includes broccoli, cauliflower, cabbage, Brussels sprouts, turnips, collards, rutabagas, kale and kohlrabi, to name a few.
Doesn’t this sound like the perfect addition to your Thanksgiving feast? Trying it just for fun? Share your experience on our Facebook wall!
