John Myers
It is a special cultivated form of the vegetable cabbage. Unlike its white brother, the cauliflower, it is exposed to sunlight during its ripening, which gives it its typically green colour.
Origin
Romanesco originally comes from the Mediterranean region. The main growing area was mainly Italy. It has also existed in Germany since the 16th century.
Season/purchase
The Romanesco season begins in early May and lasts through October. Due to imports, especially from Italy and Spain, it is available in supermarkets all year round. Fresh Romanesco shines light green, the leaves are dark green and lie close to the head.
Taste
Romanesco tastes like a cross between cauliflower and broccoli. The radiant green florets taste mild and have a fine nutty aroma.
Use
Romanesco is versatile and can be easily combined. It is important that it is briefly placed in cold salt or vinegar water before preparation to remove dirt and any insects that may be present. Cooked, it is particularly recommended for soups, casseroles or as a side dish. It is also delicious raw as a salad ingredient. Here, for example, the Romanesco can be excellently mixed with its white relative, the cauliflower, as in our cauliflower salad recipe. You can find more dishes with green charcoal in our Romanesco recipes.
Storage/shelf life
Romanesco is best eaten fresh. It will keep in the fridge for about two to three days. It is also suitable for freezing. To do this, divide the head into florets, blanch briefly in salted water and, after cooling down, place in portions in a freezer bag and seal tightly.
