Romanesco broccoli is in the cabbage family and a close cousin to standard broccoli. It has been known throughout the Roman countryside (hence the name). You could substitute standard broccoli or cauliflower for this preparation. Also, pine nuts have gotten very expensive and travel a long way to get to the U.S.A. The last batch I bought came from Mongolia. So feel free to substitute raw pistachios.
- 1 head Romaneso Broccoli, florets cut from stem
- 3 good quality oil packed anchovies
- 2 garlic cloves, peeled and chopped finely
- ¼ cup golden raisins, plumped in hot water, drained and chopped
- ¼ cup raw pine nuts, lightly toasted in a dry skillet (1)
- 1 lemon, cut in half
- Extra virgin olive oil
- Salt and pepper
- Preheat an oven to 400℉.
- In a bowl, liberally coat the Romanesco broccoli with olive oil and season with salt and pepper. Onto a sheet pan (optionally covered with parchment paper), spread out the prepared broccoli into a single layer. Roast for about 45-minutes turning over about midway through the cooking. Roast until lightly browned all over.
- Meanwhile in a skillet large enough to old the broccoli prepare the seasoning. Heat 2 tbsps of olive oil in the skillet over medium-low heat. Add anchovies and break them up with the back of a wooden spoon. When they are dissolved in the oil, add the chopped and lightly brown. Then add the prepared raisins and olive oil and stir to incorporate. Remove from the heat.
- When the Romanesco broccoli is cooked, add it and any accumulated oil to the skillet with the seasonings. Juice a lemon into the mixture and toss to combine.
- Serve hot or at room temperature.
(1) when toasting pine nuts in a skillet, closely watch them because they burn fast and also remove them to a bowl from the hot pan when done