April 29, 2012
Sweet spring days…
of broccoflower and purple cauliflower..
What to do with these plump beauties? (Get them from your venditore ambulente, itinerant peddler, or check Whole Foods or Trader Joe’s).
Cut off the cute flowerets and steam until just tender. Beware of overcooking to mush. Ugh.
Sauté chopped garlic and red pepper flakes in hot olive oil. Add the flowerets and sauté briefly. Salt. Pepper. Mash in an anchovy or two if you like (it adds flavor and won’t taste fishy). Toss together with al dente pasta and a bit of the hot pasta water. Top with grated Pecorino, Parmesan, or Grana Padano.
Dish out. Gobble up. Lick your lips. Kiss your fingertips. Drain your wine glass. Nap.
Broccoflower, broccolo romanesco, cavolo broccolo romanesco, Romanesco broccoli--or whatever you choose to call it--is sweet & nutty & wonderful.
Purple cauliflower lowers your risk for cancer and diabetes!
THANK YOU for mentioning the anchovies!! Whenever I make tomato sauce for pasta and feed it to guests I always add one or two anchovies. Everyone just loves it – everyone wants to know the secret…until I tell them!!! Ewwww, they say…cracks me up! My next door neighbor in Sicily is the one who told me the secret about anchovies – a little is good, too much is like you stuck a dirty foot in the sauce! hehehehehe
Ha ha, Callie–that’s a really good tip not to use TOO many anchovies–just a touch really delivers great flavor. I’m starting to love anchovies all by themselves, or on toast. I don’t know why in the US they are so reviled!!! (They’re full of that fish oil that is SOOO good for you.)
Love the suggestions on cooking the veg. I’ll try adding the anchovies. Grazie, Jann!
Anitre, hope you like it!
I, too, have never seen purple cauliflower! Does it taste the same? Also, a beautiful man is holding the cauliflower!
Sandee–the taste is pretty much the same as white cauliflower. Glad you like the bearer of the cauliflower as well.
Beautiful colors, would make a nice table arrangement, your so lucky to be in the land of simple great food….you would have
To go to ” whole foods” to find these gems….. BELISSIMO
Grazie,Aida! Whole Foods sometimes carries these veggies for a few months in May-June…
I LOVE the tip about throwing in anchovies. That would really give it a nice kick!
Barbara–a couple anchovies or sardines are also great in a tomato-sauced pasta. Thanks for commenting!
when I saw the headline Jann, was expecting to see photos of heavyset folks…ha ha…nice surprise to see those beautiful veggies. So, what inspired you to take the leap and move to Sicily from the US? Do you explain that anywhere on your blog?
Charlie,
To answer your question about what inspired me: Basically I was drugged by la zagara, and you can read about it here on my blog.
https://baroquesicily.com/2010/01/la-zagara-or-how-i-was-drugged-in-sicily/
But there were so many other things too that I loved: the people, principally, pace of life, stone towns, food, zest for life… I have one foot in Sicily and the other in New Mexico.
Dish out. Gobble up. Lick your lips. Kiss your fingertips. Drain your wine glass. Nap.*** Lovely.
I sooooo adore the purple colour! With Butter, of course <3 Xxxx
hope you are well, sweet Jann.
Thank you sweet Kim.
Too bad these colourful versions weren’t around when my grandmother was alive. One of her favourite suppers to cook up was cauliflower, white fish, and boiled potatoes. If it was served on a white plate we couldn’t find the food.
That’s so funny, Lynne. Once in a while I serve up meals like that too–where the entire meal is orange, for example (pumpkin soup, salmon, sweet potatoes). Though I have no orange plates, so the food’s not hidden.
Very clever! You drew me in expecting to see some plump beauties and what did I see? some plump Beauties!!!
Thanks for your comment, Faniente! Welcome to the blog. I LOVE your name!!!
That looks amazing! Can’t wait to return to Rome in a couple of weeks. I’ve never been in May before, so I’ll get to experience all new food stuffs. I’ll use your suggestion for preparing them. As always, beautiful composition for the photos. Thanks.
Rosann, how terrific that you’re going back to Roma! You’ll find lots of goodies in the markets in May, including fava beans, radicchio, and skinny wild asparagus. Buon viaggio!
Ciao Jann, I’m hungry
Pasta time, John.
Those broccoflowers in the 2nd photo look extraterrestrial!
Straight from Planet Sicily.
So delicious and so good for you….Gorgeous colours and beautiful photos Jann. I love the guys selling fresh produce like this off the back of their little trucks with all the women of the village swarming around. Your recipe is a lot like mine. Even the little one loves her broccoli – as long as pasta is part of the deal! Jxxx
Janine, you’re right–pasta is a great way to “camouflage” veggies for kids.
Jann, what beauties! This is the first time I’ve seen purple cauliflower! Would you believe it? My mother uses the same seasoning method you mention when we make cauliflower in Spain and it’s delicious! I’m walking away from your blog feeling more knowledgeable! Thank you! 🙂
Bella, how nice to know that your mom has a similar recipe. This one’s very popular in Italy, at least from Rome on down. xxxxxxx