Broccoli Romanesco (Brassica oleracea)

Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassica oleracea, and a variant form of cauliflower.

Romanesco broccoli resembles a cauliflower, but is of a light green color 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.
The vegetable is rich in vitamin C, vitamin K, fibre, and carotenoids.
 
Although in Italy there are a number of recipes dedicated to Romanesco broccoli, in the rest of the world it is usually prepared like conventional broccoli. Like conventional broccoli, overcooking Romanesco will result in a texture some people find unpleasant. The texture is more tender than cauliflower, making it suited to raw use as crudités. Romanesco broccoli has a milder flavor, more creamy and nutty, and less bitter, than conventional broccolli and cauliflower.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s