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  • 1 romanesco, cut into small florettes
     

  • A large, red onion
     

  • 5 – 6 walnuts
     

  • Olive oil
     

  • Chives

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A funky looking dish!
 

Contains no lactose and is glutenfree.

Pan-fried Romanesco, Red Onions & Walnuts

It does look a bit alien, but romanesco is a great replacement for broccoli or cauliflower. The name originates from the Italian 'broccolo romanesco' or, simply said, broccoli of Rome.

 

It's a recent addition to Western-European kitchen though, but is slowly growing in fame.

 

It pairs well with pork and simply looks so much better on a plate. For this dish, I’ve chosen to pair it with some seasonal partners: the red onion and the walnut.

 

Boil the romanesco in slightly salted water for about 5 minutes. In the meantime, slowly fry the chopped up red onion in the olive oil. Roughly chop up the walnuts and toss them in with the onion, allowing them to fry along slowly. 

 

Drain the romanesco in a colander and add them to the onion and walnuts, seasoning with salt and pepper as you do. Slowly mix the contents of the pan with a spoon for another five minutes. Sprinkle chopped up chives over the dish as you serve.

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