Sunday, May 03, 2015
Romanesco: Math in Your Mouth
The first time I saw a head of romanesco I was blown away. The shapes! The color! My discovery happened to coincide with my son's fascination with Benoit Mandelbrot and his work in fractal geometry, so of course I had to grab one to take home. Contributor Jim Dixon of Real Good Food shares a recipe for this fractal food that will impress your family with its flavor as well as its beauty.
The bright green, fractal cones of romanesco broccoli look like something from Dr. Suess, and I like to preserve the shapes when I serve this striking member of the cabbage family. It's often called a cauliflower, but the flavor is a bit more delicate, a bit less cabbage-y. There are big, purple-tinged heads at the farmers market right now, examples of overwintered vegetables that thrive here in the maritime northwest. Inspired by Sicilian cauliflower salad called rinforzata (literally reinforced, invoking the addition of pantry staples to make more of the humble Brassica), this version combines crunch, salt, sweet, and sour.
Insalata di Romanesco Broccoli con Noce