Fractal Fun!
The Christmas Tree Vegetable
Romanesco with Parmesan Cheese and Pine Nuts
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| Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassica oleracea, and a variant form of cauliflower. |
Tuesday 23rd August 2011
Mardi 23 Août 2011 ~ Ste Rose
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| Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassica oleracea, and a variant form of cauliflower. |
Let’s get Fractal today, this is a Romanesco Romano and one of my favourite veggies….in fact I am very passionate about them, as much as one can be passionate about a vegetable that is……
Yes, this beautiful vegetable does indeed look like a collection of small Christmas trees………it is the most beautiful looking vegetable in the world, in my humble opinion ~ however, never mind its looks – it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked.
A little more information about this gorgeous vegetable: Romanesco is an unusual looking veggie, not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green cauliflowers too. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better, and the small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities.
Fractal Fun!
Romanesco broccoli resembles a cauliflower, but is of a light green colour and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. In this sense the broccoli’s shape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels……..see, that is fractal fun for you, if you can understand it!
Romanesco broccoli resembles a cauliflower, but is of a light green colour and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. In this sense the broccoli’s shape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels……..see, that is fractal fun for you, if you can understand it!
This recipe is simple and keeps the full flavour of the romanesco; use any Italian cheese you have to hand – I used Parmesan cheese in the photos I posted, a few toasted pine nuts completes this elegant accompaniment, although toasted hazelnuts would also be amazing with hazelnut oil. One more piece of useless information, the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces – I told you it was an amazing vegetable…….
Romanesco with Parmesan Cheese and Pine Nuts
Recipe:
(Serves 4-6)
Ingredients:
1 headromanesco (about 900g or 2 lbs in weight)
2 -3 tablespoonsItalian hard cheese, such as Parmesan cheese, grated
1 ounce (25g)butter
1 tablespoon olive oil or hazelnut oil
2 ounces (50g) Toasted pine nuts or hazelnuts
Method:
Cut off the main stalk and trim the base of any excess leaves, Divide the romanesco into florets, trying to maintain good-sized pieces – about the size of a small egg.
Steam or boil the romanesco gently for about 10 to 12 minutes, depending on the size and weight; check after 8 minutes – the vegetable stalk should be soft enough to pierce a skewer in to it – but the pretty heads should still be whole and firm, as well as retaining their beautiful pale green colour. If the romanesco is still too hard, continue to boil or steam, checking it every 2 minutes or so.
Add the butter and the oil top the pan and very gently toss the vegetable florets so they are all coated in the butter and oil. (If using a steamer, put the florets into a pan to do this.)
Arrange the florets in an attractive serving bowl or platter – sprinkle over the grated cheese and top with toasted pine nuts or hazelnuts if you decide to use them.
Serve with crusty bread for a light and elegant luncheon dish. Alternatively, serve as the main vegetable accompaniment to most main course meals.
Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment.
A short and sweet post today, but tomorrow I will be back with more news from the Lavender and Lovage household…….and with a tasty treat too!
See you soon.
Karen
This recipe is featured in
Tasty Tuesday Parade of Foods
Marie says
How very pretty karen. I do love vegetables. We grew Purple Sprouting Broccoli this year and I am patiently waiting for it to be ready!!
A Trifle Rushed says
Isn't it a super vegetable, sounds like cheese and pine nuts would go well.
Inspired by eRecipeCards says
Huh… I am not sure if I have ever seen this, and I am positive it is not easily found in the supermarkets. You have me intrigued and I will try to hunt some down at the big farmer's market this weekend.
La Table De Nana says
Your shots are great! I pickled them one yr..I wanted to have them all yr long..they were good..
Our markets have it..I was taken at first sight!
carolinajewel says
Beautiful! One of my girls had a math project on fractals back in Middle School and we used this veggie as one of the examples. I think it might have been one of yours from Recipezaar, but my I'm not totally sure.
Looks delicious! I love broccoli cooked in a similar manner, so I know this would be even better!
girls who like to gorge says
I've never seen anything like it! So pretty!! xxxx
Karen S Booth says
Marie ~ I love my veggies too! Thanks!
A Trifle Rushed ~ do you get them where you are? I bought this in Leclerc!
Dave ~ let me know if the Farmer's Markets have one, I am sure you will love it.
La Table De Nana ~ what a great idea to pickle them, I will have a go at that.
Jewel ~ yes, I did have a recipe on Zaar! Thanks!
girls who like to gorge ~ thanks so much for stopping by!
Karen
Shaheen says
You made it look so pretty on cooking too.
createwithmom says
wow Karen I have never seen this thank you for sharing
And also I would like to pass the appreciation award on this page for you
http://createwithmom.blogspot.com/p/awards-and-reviews.html
Thank you for being a friend I was looking for the email address but couldn't find it
regards Akheela
Heather says
Wow, I have never ever seen this! What an interesting looking vegetable, I wonder if kids could be coaxed easier into eating 'christmas trees.' Sounds worth a bite!~
Traci Michele says
wow how pretty!
Love,
Traci @ Ordinary Inspirations
http://www.ordinaryinspirations.blogspot.com
Stop by any time! <3
Selena Ze Arteest says
mmm love this fractal broccoli with the extraterrestial pattern
Zoe says
Never seen this vegetable before. This is interesting!