Organic Romanesco Broccoli 1kg

Organic Romanesco broccoli

Typical Autumn / Winter vegetables of Roman cuisine

Romanesco Broccoli

Also known as Roman Broccolo or Romanesco Cauliflower, it is a unique vegetable belonging to the Brassicaceae family.

Native to Italy, it has a bright green color with a distinctive spiky fractal shape.

Its flavor is nutty and slightly sweet, similar to that of traditional cauliflower but with a firmer texture. Romanesco Broccoli is an excellent source of vitamin C, vitamin K, fiber and other micronutrients, making it an excellent supplement for a healthy diet.

It can be enjoyed raw in salads, steamed, roasted or stir-fried as a side dish, or incorporated into pasta dishes, soups and stews.

Romanesco Broccoli is a delicious and nutritious vegetable that is worth exploring in your cooking repertoire.

Romanesco Broccoli for Health:

Roman broccoli brings a certain amount of anti-nutritional agents, mainly consisting of modest concentrations of:

• Phytic acid, which traps certain minerals - iron, calcium, magnesium, manganese and zinc - preventing their absorption and originating phytates
• Oxalic acid, with the same chelating function, but more similar to calcium, potassium and sodium
• Isothiocyanates, derivatives of glucosinolates that bind iodine in the human body, compromising its metabolism, however essential for the proper functioning of the thyroid gland.

Broccoli Romanesco Recipes

Roman broccoli is eaten mainly cooked and only marginally raw.

In the latter case, it is contextualized exclusively in raw vegetable salads or vegetable pinzimonio.

Cotto, on the other hand, has many applications.

Boiled, by drowning in boiling water or steam or in jars, it is eaten above all as a warm or cold side dish, with a drizzle of oil, a little salt and possibly a splash of lemon juice.

It constitutes many first courses, such as mixed soups, minestrone, velvety and vegetable soups; it is also excellent in some sauces for first courses.

Almost always blanched in water, Roman broccoli can be sautéed, baked au gratin with cheese, breadcrumbs or bechamel, or battered and fried in oil.

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 Organic Ortuso, Rome (RM) LAZIO