Romanesco broccoli or Green Roman Cauliflower is an edible flower of the species Brassica Oleancaes and a form of traditional cauliflower It is rich in vitamin c and carotenoids, both good for the heart and good for the soul!
The crisp single vegetable flower resembles a cauliflower, but is of a light luminous green colour and when wholly cut shapes into a wonderful mathematical spiral. When cooked it has a subtle taste halfway between a cabbage and a traditional cauliflower.
It is grown widely in Europe and flourishes particularly in Italy; where it is sometimes referred to as Roman broccoli. Due to its crisp, tight knitted nature, it is often served as a crudite, but it’s strong nutty flavour also lends itself well to winter gratins and soups. It comes to fruition about the same time as traditional cauliflower, late winter, early spring but is available in the shops and markets much earlier. Now is the perfect time to buy the young, tight fresh buds.
Recipe: Green Cauliflower Cappucino Soup
Serves: 4
Prep time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 400g green cauliflower
- 2litres of Chicken Stock
- 1 leek
- 1 Onion
- 1 Sprig of Tarragon
- 1 thick slice of Streaky smoked bacon – diced
- 10cl whipped thick cream
- 8g Agar Agar, cornflour or thickener
- Butter
- Salt and Pepper
Method For the Green Cauliflower Soup:
- Finely slice the leek and onion.
- Add a knob of butter to a hot casserole and fry the leek and onion for a couple of minutes.
- Cut the cauliflower into florets (keep two florets aside for decoration plus two others for the froth).
- Add the remaining florets to the casserole with half a litre of chicken stock.
- Leave to cook for 10- 15 minutes.
- Season with salt and pepper to taste.
- Add the tarragon finely chopped.
- Mix well and the put to one side on a very low heat to infuse.
Method For the Smoked Bacon Mousse:
- Mince two of the remaining cauliflower florets.
- Cook the lardons (diced poitrine) in the remaining ½ litre of stock for 10 minutes.
- Add the cream and minced cauliflower and continue to heat for 3 minutes.
- Remove the lardons and thicken the bacon infused crème with the agar-agar or corn flour.
- Reheat stirring continuously until thick.
- Remove from the heat and hand whisk until a creamy froth forms..
- Slice two of the remaining florets to obtain a selection of thin crudities for decoration.
- Gently rewarm soup and check the seasoning,
To Serve: Once the soup is in the bowl, dress with the crudities and the bacon mousse in the centre of the bowl.
In addition: Serve with a fresh walnut bread or a bacon and olive ciabatta.
Kerry Swash - After 15years working in the UK book trade and publishing world, I upped sticks and left London for rural South-West France. Five years ...
