Check out this beauty of a vegetable! Seriously does it get any prettier than this? I think not.
Romanesco dates back to the sixteenth century in Italy.
This veggies is a variety of cauliflower and not only does it look way cooler than normal cauliflower the taste and texture are far superior.
To me it was somewhere in between broccoli and cauliflower in taste and even in texture. If you see this little gem don’t hesitate to pick one up.
If you haven’t noticed by the lack of posts I’ve been a bit lazy in the kitchen lately. My work schedule filled up and I don’t get home nearly as early as I was reducing my desires to stand in the kitchen and create. For this meal I bought a jar of sauce from Whole Foods, and honestly it was the best one I’ve had in quite some time! I tend to by jars of sauce that have wine in them… cuts the acidity and adds a nice flavor.
Romanesco, broken down into individual pyramid swirls
Portobello, sliced into this strips
Local Zucchini, julienned (I used one of the round zucchini’s)
Cook the quinoa pasta until just al dente.
Meanwhile sauté the veggies (be aware the romanesco takes a little while to soften like cauliflower).
Add the sauce to the veggies just before tender crisp.
Add the pasta to the veggies to finish cooking and absorb a bit of the sauce.
Serve with pecorino romano!