Roasted Romanesco
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 Romanesco (turret cabbage)
- 1 handful cherry tomato (s)
- 50 g ham, raw, diced
- 1 clove garlic
- olive oil
- sugar
- 1 dash balsamic vinegar, darker to deglaze
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Cut the romanesco into florets and blanch for 5 minutes in boiling salted water. Drain.
- Heat the olive oil in a large pan. Cut the garlic clove into very fine slices and fry in the oil with the ham cubes. Add the romanesco and let the color take.
- Halve the cherry tomatoes and add.
- Mix the balsamic vinegar (amount to taste) with a little sugar and deglaze the vegetables with it. Let it steep for about 5 minutes and then serve with grated Parmesan.
- This goes well with rice or toasted white bread.
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