Romanesco

Romanesco is used for both its flavour and decorative purposes. The flavour can be described as somewhere in between a broccoli and cauliflower, but with a nuttier taste. You can use it as you would use a cauliflower or broccoli in recipes. Preparations include seperating the florets and blanching briefly, then tossing with hot pasta and cheese; boiling until tender, then puree with parmesan, garlic and cream; heat a skillet pan, then sauté the romanesco florets in a mixture of anchovies, red pepper, miso, almonds and water; make a cannelloni filling by combining grated cheese, bechamel and blanched romanesco florets, then top with tomato sauce and bake.