BROCCOLI ROMANESCO AND PARMESAN PUREE
Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be made with regular broccoli or cauliflower.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
- Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
- Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
PARMESAN BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 26m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.
BROCCOLI PUREE
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
- Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
- Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.
BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.
Provided by David Tanis
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams
ROMANESCO WITH CRISPY PANKO
This recipe is based off a favorite recipe from Michael Chiarello, substituting different seasonings and vegetables for a slightly new recipe
Provided by thedailygourmet
Categories Vegetable Side Dishes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 10-inch oval au-gratin baking dish.
- Separate romanesco into large florets.
- Bring a large pot of generously salted water to a boil. Add romanesco florets and boil until slightly softened, about 3 minutes. Drain well.
- Arrange florets in the prepared baking dish. Season with salt, black pepper, and Italian seasoning; dot with thin slices of butter. Sprinkle with panko and Parmesan cheese.
- Bake, uncovered, in the preheated oven until lightly browned on top, about 30 minutes. Serve hot.
Nutrition Facts : Calories 166 calories, Carbohydrate 14.9 g, Cholesterol 28.8 mg, Fat 11.3 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 6.8 g, Sodium 193.9 mg, Sugar 1.4 g
More about "broccoli romanesco and parmesan puree recipes"
EASY BAKED ROMANESCO BROCCOLI RECIPE WITH PARMESAN
From yourguardianchef.com
Ratings 9Calories 155 per servingCategory Appetizer
- Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
BROCCOLI PURéE - ONCE UPON A CHEF
From onceuponachef.com
PARMESAN ROASTED BROCCOLI RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST PARMESAN ROASTED BROCCOLI - THE MOM 100
From themom100.com
ROASTED ROMANESCO WITH PARMESAN AND OLIVE OIL - GENNIFER ROSE
From genniferrose.com
BEST PARMESAN CRUSTED BROCCOLI RECIPE - HOW TO MAKE BROCCOLI …
From food52.com
ROASTED ROMANESCO WITH PARMESAN PANKO - SAVOR THE BEST
From savorthebest.com
8 ROMANESCO RECIPES FOR WHEN BROCCOLI GETS BORING
From allrecipes.com
10 BEST ROMANESCO RECIPES TO REPLACE BROCCOLI - INSANELY GOOD
From insanelygoodrecipes.com
BROCCOLI ROMANESCO AND PARMESAN PUREE - MEALPLANNERPRO.COM
From mealplannerpro.com
BEST BROCCOLI PUREE WITH PARMESAN AND NUTMEG RECIPES
From alicerecipes.com
BROCCOLI ROMANESCO AND PARMESAN PUREE RECIPES- WIKIFOODHUB
From wikifoodhub.com
BROCCOLI ROMANESCO AND PARMESAN PUREE RECIPES RECIPE
From alicerecipes.com
BROCCOLI PUREE WITH PARMESAN RECIPE - FOOD.COM
From food.com
BROCCOLI ROMANESCO WITH PARMESAN | THE CITY COOK, INC.
From thecitycook.com
PARMESAN ROASTED BROCCOLI (AKA THE BEST BAKED BROCCOLI RECIPE …
From veggiebalance.com
BROCCOLI ROMANESCO AND PARMESAN PUREE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love