Name: Roasted Roman-Style Romanesco
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil, divided, or as needed - 2 drizzles; Romanesco, leaves and stems removed - 2 heads; Oil-packed anchovy fillets - 3; Olive oil - 3 tablespoons; Red pepper flakes (Optional) - ¼ teaspoon; Lemon, juiced - 1; Plain dry bread crumbs - ¼ cup; Finely grated Parmigiano-Reggiano cheese, divided - ½ cup; Lemon, cut into wedges - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Roman-Style Romanesco

1. Olive oil, divided, or as needed - 2 drizzles

2. Romanesco, leaves and stems removed - 2 heads

3. Oil-packed anchovy fillets - 3

4. Olive oil - 3 tablespoons

5. Red pepper flakes (Optional) - ¼ teaspoon

6. Lemon, juiced - 1

7. Plain dry bread crumbs - ¼ cup

8. Finely grated Parmigiano-Reggiano cheese, divided - ½ cup

9. Lemon, cut into wedges - 1

How to cook deliciously - Roasted Roman-Style Romanesco

1. Stage

Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.

2. Stage

Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.

3. Stage

Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.

4. Stage

Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.

5. Stage

Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.

6. Stage

Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.