Look what I found at the Prahran market!I made an effort to look for these at various european markets, as I thought I could not get them in Australia. Then as soon as I am home, look what I stumbe across on my local organic shelves.
So... what is it?
Jack
Romanesco Broccoli, what is my prize???? V xxx
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ReplyDeleteI'm more curious about what you're planning to do with it :)
ReplyDeleteIt has been lovely reading your posts on Europe. Particularly Barcelona as we were there at similar times I find it really interesting contrasting our experiences and posts. Your photos are lovely!
Edited to add: we are hoping to go to France at the end of the year so I will take heed of your recommendations. Your tales are making me very excited!!!!!
Thanks Truffle. there are heaps of more stories and posts to come.
ReplyDeleteVida, you are too good!
We ate it for dinner tonight, just steamed and then tossed in butter and garlic. Tasted like cauliflower but a bit sweeter.
So the prize? Perhaps I'll get you one next time I'm at the market and you can tell me how you cooked it??
Was also thinking that it would be gorgeous, slightly pickled in vinegar and mustard seeds, Italian style. The interesting shape would be the feature.
Jack
I look forward to the rest of your stories. My trip is already fading into a distant memory so I'll rely on your posts to bring a little European summer to Melbourne :)
ReplyDeleteGratin of course, too French, no? Cannot say I have cooked it but I am guessing. It is wonderful to find all these beautiful reminders of Europe, I can only imagine what Australia was like in 1971 when my parents arrived and what they missed most about Europe. I remember Cantalope finally showing up in produce stores and two little old ladies talking about the new kind of "Punkin" and roasting it in the owen with the rest of the "vegies" (the spelling is right for the conversation)!! I think my poor mother shed a few tears.
ReplyDeleteRissoto with saffron and the brocolli would be nice too! Blanched then whilst still warm dressed with lemon and oil etc. just as I do for cauliflower or brocolli, even add a touch of crushed garlic... yum... V x
ReplyDeleteEasy.
ReplyDeleteRomanesco Broccoli.
I guess Im a bit late with the response though.
Goes with anchovy, olives, chili and pecorino.
The Italians make a pasta sauce with it.
Food nerds are the best nerds. X
Thanks for the prep. ideas everyone.
ReplyDeletePDC was keen on gratin too Vida, but I think it was just an excuse for cheesy sauce...
I can't image how nasty baked cantalope would taste, how amusing ;)
Jack
Don't imagine the old biddies ever bought the cantalope OR cooked it, I think it was a show of "knowledge", it certainly amused me listening to them, glad you enjoyed my story. V xxx Cheese YUM, any excuse will do, right? x
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