Crossroads by Ronnen Tal

Author:Ronnen, Tal
Language: eng
Format: epub
Publisher: Artisan
Published: 2015-10-05T16:00:00+00:00

Oven-Roasted Romanesco with Onion Agrodolce and Grappa-Soaked Raisins Serves 4 to 6

Romanesco is an Italian crossbreed of cauliflower and broccoli, readily identified by its striking appearance. Its spiral crown of psychedelic lime-green spheres is like a work of art. And every head forms slightly differently, so no two are alike. The unique shape of romanesco means it keeps its texture after cooking, making it far more crunchy than cauliflower or broccoli, although either can be substituted in this recipe. The cipollini onions are glazed with agrodolce, an Italian sweet-and-sour sauce made with balsamic vinegar and sugar. Substitute shallots if you can’t find cipollini.

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