This week we enjoyed picking any veggie we wanted. As long as it was green. That left it wide open. It just so happens that in my most recent Misfits Box I had a veggie I have been wanting to try. ROMANESCO. If you aren’t familiar with it, it as beautiful member of the broccoli family. A!though some call it a form of cauliflower. Whatever it is it is delicious.

Isn’t it wonderful looking? All those beautiful shapes and angles. Like a forest of Christmas trees!

I found a very different recipe to use with the romanesco.

Baked Romanesco with Mozzarella and Olives

  • 1head romanesco broccoli (about 3 pounds)
  • salt and pepper
  • 3 tablespoons extra-virgin olive oil, plus more for baking dish
  • 1 pound fresh mozzarella, shredded
  • 1 cup grated pecorino or Parmesan (I used Asiago)
  • 1 dozen soft black oil-cured olives, or another type of black olive, pitted
  • 1 teaspoon roughly chopped capers
  • 4 roughly chopped anchovy fillets
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper, or to taste
  •  Pinch of dried oregano

Preheat oven to 375 degrees

Boil romanesco for about 2 minutes. Rinse and cool with cold water.

Lightly oil an earthenware baking dish. In a bowl mix the romanesco with the capers, anchovy, garlic, red pepper and 3 Tbl of EVOO Arrange blanched broccoli in one layer. Season lightly with salt and pepper.

Cover top of romanesco with Mozzarella, then sprinkle with pecorino or Parmesan. Place olives randomly over the romanesco.

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.

Original Recipe

For those of you who don’t care for anchovies they are undetectable in the dish. They just add an UMPH! to the seasoning.

I wish I could say I enjoyed it but I didn’t. It had a different taste that just wasn’t for me. It is Keto Friendly.

For more green veggies from great cooks visit with

Kayte

Nancy

Peggy

Donna

Ellen

Ulrike

Have a great Holiday and we’ll see you in 2021 with a new veggie – greens!