I had seen romanesco on the menu many times, but never knew what it was. I thought it was a red sauce used in Italian cooking. It may be that, but it is also a wonderful, cruciferous vegetable that I had for the first time at Gijlina Restaurant, in Santa Monica in March. It was on the menu in the vegetable section, so I asked what it was, and am so glad I did.
Romanesco was first harvested in Italy in the 15th century. It wasn't until the 20th century that romanesco found it's way to the U.S. It was until recently that it began popping up on American menus. It's called Roman cauliflower or Romanesco broccoli. It's in the Brassica genus, like Brussels sprouts, cabbage and kale. It is not a hybrid of cauliflower and broccoli, yet it resembles both. When cooked (don't overcook it), it's got an earthy, nutty flavor.
The vegetable is high in vitamin C and carotenoid lutein, fights off free radicals, improves blood circulation, and contains 280 milligrams of potassium per serving, plus vitamin K.
Gijlina is a popular restaurant on Abbott Kinney in Santa Monica. It's great for everyone, but especially vegetarians, as they have a whole menu section on vegetables. We ordered the broccolini, which was fantastic, and romanesco. The romanesco was prepared with tomatoes, capers, fresno chilis, and olive oil. I just loved it, and the leftovers the next day were delicious.
Try it. Buy it and cook at home (if you can find it. You might have to go to Whole Foods). Or, look for it on the menu and order it. You will be pleasantly surprised. It's just another of the never ending wonderful choices farmers are giving us.
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