Polpettone di broccoli romano
Romanesco Cauliflower Loaf
Romanesco cauliflower loaf is an (almost) vegetarian a main or side dish based on the mild nutty flavour of the bright green, spiky cauliflower from Rome.
Some say romanesco is a cauliflower and others claim its broccoli. The truth is probably something in-between as both the texture and colour of the florets seem like a perfect mix of the other two vegetables. Unfortunately, Romanesco cauliflower loses its appetizing green colour when cooked, but I still find the sliced vegetable loaf appealing with meat, salad, bread or a nice strong pesto.
1 romanesco cauliflower (ordinary cauliflower can be used instead)
200 g durum flour
1 clove of garlic
3 salted anchovies (vegetarians can leave this out)
1 tbsp pine nuts
Olive oil, salt and pepper
Clean the romanesco cauliflower and separate the florets.
Peel and crush the garlic and fry it in olive oil with the pepperoncino, pine nuts and anchovies. Don’t let it burn.
Add romanesco cauliflower followed by a glass of water.
Cover the saucepan with a lid and let it simmer for 15 minutes until the liquid has almost evaporated.
Let the vegtables cool before adding flour, salt and pepper.
Place the mixture in a line on a sheet of baking paper and roll it up like a Christmas cracker. Tie the ends with a piece of kitchen string.
Bake the romanesco cauliflower loaf in the oven at 170 C / 350 F for 30 minutes.
Remove the paper and serve slices of romanesco cauliflower loaf as a starter with a salad, as a vegetarian main dish (without the anchovies) or as a side dish with a nice steak.