Romanesco with Crispy Panko

This recipe is based off a favorite recipe from Michael Chiarello, substituting different seasonings and vegetables for a slightly new recipe

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • butter for baking dish

  • 1 head Romanesco, leaves and stems removed

  • salt and freshly ground black pepper to taste

  • 1 teaspoon Italian seasoning

  • 3 tablespoons unsalted butter, thinly sliced and chilled

  • ½ cup panko bread crumbs

  • cup freshly grated Parmesan cheese

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Butter a 10-inch oval au-gratin baking dish.

  2. Separate romanesco into large florets.

  3. Bring a large pot of generously salted water to a boil. Add romanesco florets and boil until slightly softened, about 3 minutes. Drain well.

  4. Arrange florets in the prepared baking dish. Season with salt, black pepper, and Italian seasoning; dot with thin slices of butter. Sprinkle with panko and Parmesan cheese.

  5. Bake, uncovered, in the preheated oven until lightly browned on top, about 30 minutes. Serve hot.

Nutrition Facts (per serving)

166 Calories
11g Fat
15g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 166
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 29mg 10%
Sodium 194mg 8%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 6g 12%
Vitamin C 67mg 75%
Calcium 118mg 9%
Iron 1mg 4%
Potassium 254mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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