Background Information:
Romanesco is available January through April. Depending on the weather and insects this is always subject to change.

Basic Cooking Strategies:
Blanch in boiling water for 3-4 minutes, then plunge in ice water to stop the cooking process. To serve, heat slowly in butter with herbs and garlic. Alternatively, cook in a sauté pan over high heat with crushed garlic and butter for 1-2 minutes, add liquid (water, stock or white wine). Cover and cook until done, 3-4 minutes.
Romanesco can also be seasoned with salt, tossed with olive oil and roasted at 425 degrees for 15 minutes. It is also great eaten raw.

Storage Information:
Eat within 4-5 days for optimum freshness. Blanched romanesco can be drained and frozen for use later.


Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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