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Romanesco Cabbage - Recipes And Preparation Tips
Romanesco Cabbage - Recipes And Preparation Tips

Video: Romanesco Cabbage - Recipes And Preparation Tips

Video: Romanesco Cabbage - Recipes And Preparation Tips
Video: Trimming and preparing Romanesco 2023, April
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Of Italian origin, Romanesco cabbage is a very fine variety of cauliflower, except that its taste is finer and relatively less bitter than that of the latter. Beneficial and particularly rich in fibers, the cousin of cauliflower stands out on the shelves with its funny shape and its pretty, vitamin-rich color. Embellished with a light nutty taste, it will instantly make you fall in love. In addition, it is very easy to prepare. So, after the cauliflower rice, here's how to cook Romanesco cabbage without missing a beat!

Our best Romanesco cabbage recipes to try

how to cook romanesco cabbage easy romanesco cabbage recipes
how to cook romanesco cabbage easy romanesco cabbage recipes

A quintessential summer vegetable, it can be found in stores from June to September. To choose it well, pay special attention to the color of its florets, which should generally be very green. The browned and blackened florets are an indication that the vegetable is not fresh. As for the foliage, it must be very firm and crisp. After purchasing, keep your vegetable in the fridge for 1 week. If you do not plan to consume it during the week, nothing prevents you from freezing it. Cut its florets into pieces, blanch them and put them in freezer bags before sending them to the freezer.

preparation and cooking romanesco cabbage recipes and tips
preparation and cooking romanesco cabbage recipes and tips

As a general rule, Italian cabbage is eaten both raw and cooked, cold or hot. However, it is claimed to be high in sulfur and can cause digestive problems when consumed raw. But if you want to eat it cold, you can cook it and incorporate it into your summer salad when it's already cold. When it comes to cooking, Italian cabbage can be bent according to everyone's wishes and skills. Steamed, in the pan, in the pan or in the oven, you are spoiled for choice. Now, what recipe for your romanesco? We enjoy it as a quiche or gratin, in pasta or soup, pan-fried or in a salad!

Pan-fried romanesco cabbage recipe

how to cook romanesco cabbage recipe romanesco cabbage pan
how to cook romanesco cabbage recipe romanesco cabbage pan

Ingredients:

  • 1 romanesco cabbage
  • 100 ml of fresh cream
  • 1 knob of butter
  • salt and pepper

Preparation:

When it comes to a pan-cooked Romanesco cabbage, it must first be blanched. In a large saucepan, put water to boil. In the meantime, wash the cabbage well and cut it into bouquets. Immerse it in boiling water and blanch it for 3 minutes. Drain and preheat a pan with a little butter. Add the cabbage and sauté for a few minutes before pouring in the crème fraîche. Reduce and season with salt and pepper. When ready to serve, sprinkle with grated Parmesan.

Tip: given its Italian origins, the cauliflower cousin goes perfectly with ingredients typical for southern Europe: garlic, olive oil, thyme, etc. So, don't hesitate to vary the flavors! Likewise, be careful not to throw away the leaves and the trunk of the cabbage, because these can be useful for the preparation of a Romanesco cabbage soup or a creamy mash.

Summer Salad of Cooked Italian Cabbage and Cashew Nuts

Romanesco cabbage salad cooked with cashew nuts and rice summer salad idea
Romanesco cabbage salad cooked with cashew nuts and rice summer salad idea

Ingredients:

  • 1 romanesco cabbage
  • 5 c. tablespoon olive oil
  • 200 g of cream cheese
  • 2-3 tbsp. white wine vinegar
  • 4 hard-boiled eggs
  • 20 g cashew nuts
  • 20g microgreens (optional)
  • salt pepper

Preparation:

Preheat the oven to 200 ° C. Cut the Romanesco cabbage into slices and place them on a baking sheet, previously lined with baking paper. Drizzle the florets with olive oil. Add salt and pepper. Bake for 30 minutes in hot air mode. Take out of the oven and season again, if necessary. Scale the hard-boiled eggs and cut them in half. Arrange your plates with Romanesco cabbage, then add the microgreens, eggs, cheese sauce and cashews. You can replace the microgreens with rice.

Romanesco cabbage soup

cooking Romanesco cabbage pressure cooker Romanesco cabbage soup summer
cooking Romanesco cabbage pressure cooker Romanesco cabbage soup summer

Ingredients:

  • 1 leek white
  • 1 Italian cabbage
  • the most tender cabbage leaves
  • 1 chicken broth
  • 1 liter of water
  • 1 box of fresh cream / Roquefort cream

Preparation:

Start by washing and cutting the leek white into sections. Then remove the large stalk from the cabbage and cut the vegetable into florets. Keep the most tender leaves. Put the latter in a casserole dish with 1 liter of water, the florets and the chicken stock cube. Season with salt and pepper and cook for 10 minutes. Put the soup in the blender and mix it, adding the crème fraîche at the last moment. You can, moreover, replace the latter by 2 forions of laughing cow. Serve the soup sprinkled with parsley and a few small pieces of the cabbage. Enjoy your meal !

Romanesco cabbage gratin

easy gratin romanesco cabbage recipe with bacon
easy gratin romanesco cabbage recipe with bacon

For a Romanesco gratin or quiche, please precook the florets first before placing them in the oven!

Ingredients:

  • 1 romanesco cabbage
  • 250 ml milk
  • 20 gr of butter
  • 25 gr of flour
  • 20-30 gr of pine nuts
  • 1 C. ground nutmeg
  • 2-3 tbsp. parmesan
  • salt and pepper

Preparation:

Prepare the béchamel sauce by melting the butter over low heat and pouring in the flour in rain. Cook over low heat for 2-3 minutes, stirring constantly. Remove from the heat and pour in the cold milk. Return to low heat and heat, stirring, for 5 minutes. Season with salt, pepper and nutmeg. Brown the pine nuts in a preheated pan without oil until golden brown. Preheat the oven to 210 ° C, thermostat 7 and in a glass or porcelain dish, pour the pieces of cabbage, the sauce and the pine nuts. Sprinkle with Parmesan and cook for 25-30 min. Enjoy!

For meat lovers, you can add grilled bacon.

Easy Italian Cabbage and Salmon Quiche

Romanesco cabbage pressure cooker salmon quiche without batter
Romanesco cabbage pressure cooker salmon quiche without batter

Do you fall for quiche Lorraine? Our recipe for Italian cabbage quiche without dough and salmon!

Ingredients:

  • 1 Italian cabbage
  • 4 eggs
  • 400 ml of skimmed milk
  • 100 gr of fresh salmon
  • 100 gr of smoked salmon
  • salt and pepper
  • 1 pinch of ground nutmeg
cooking romanesco cabbage in a pressure cooker or oven easy quiche recipe
cooking romanesco cabbage in a pressure cooker or oven easy quiche recipe

Preparation:

First, preheat the oven to 200 ° C, thermostat 7. Steam the Romanesco cabbage, putting it in the pressure cooker for 10 minutes. In a bowl, break the eggs and add the milk, salt, pepper and nutmeg powder. Mix everything well and in a mold, place the drained florets and the salmon cut into strips. Pour in the egg-milk mixture and bake for 45 minutes.

Romanesco cabbage recipe with thermomix

Romanesco cabbage recipe thermomix easy mousse
Romanesco cabbage recipe thermomix easy mousse

Ingredients:

  • 1 cabbage
  • 4 tbsp. pecorino romano
  • 60-70 gr of butter
  • 2 eggs
  • 250 ml of liquid sour cream
  • 30 gr of flour
  • 250 ml milk
  • 1 pinch of ground nutmeg
  • salt and pepper

Preparation:

First, you have to preheat the oven to 210 ° C, thermostat 7. Rinse and cut the cabbage into pieces. Put water and milk in the thermomix and add the cabbage to it. Cook for 20 min at 120 ° C at speed 1. Drain the cabbage and rinse the bowl of your thermomix. Put the butter in pieces in the cleaned bowl and melt it at 95 ° C on speed 1 for 3 min. Pour in the flour and crème fraîche, then mix and heat again for 3 min at 95 ° C at speed 4. Add the eggs, cooked cabbage and nutmeg and mix for 40 seconds at 0 ° C at speed 1 to 10. Pour the mousse into four previously buttered ramekins and sprinkle it with pecorino romano before sending it to the oven for 15 minutes. If you prefer your mousse topped with cheese,dress the bottom of each ramekin with a small slice of gorgonzola before placing in the oven. Let cool and place in the fridge until serving. When ready to serve, garnish with a sprig of parsley or dill.

Pasta with Romanesco and anchovies

Romanesco cabbage recipe pasta Romanesco cabbage recipe italian penne
Romanesco cabbage recipe pasta Romanesco cabbage recipe italian penne

As already mentioned, Italian cabbage loves exotic flavors! In our last recipe of the day, we decided to combine it with some anchovy slices and pasta to the delight of your taste buds! A typical recipe for the Rome region, this dish will not remain unappreciated on your table. Here are the ingredients to get:

  • 300 gr of pasta (orecchiette or penne)
  • 1 cabbage
  • 50 gr anchovies
  • 1-2 clove (s) of garlic
  • Grated parmesan
  • olive oil
  • salt and pepper

Preparation:

In a large saucepan, pour about 2.5 l of salted water and bring to a boil. In the meantime, wash the cabbage and cut it into pieces. Once the water, immerse the cabbage in it and let it cook for 15 minutes. Then add the pasta and cook for the time indicated on the package. Proceed to the preparation of the anchovy. To do this, sauté the fish and garlic in an oiled pan. Pepper and salt, if necessary. Warning: anchovy can be quite dirty. Once the pasta and cabbage are cooked, drain them and mix them all with the garlic and anchovies. Serve the pasta hot and sprinkled with Parmesan. Good tasting !

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