I just discovered the romanesco broccoli about 3 or 4 years ago while walking through the open market; so exotic and so tasty! When we saw them back in the market a couple of days ago, Jade and I bookmarked them in our minds for future treatment.
I made a tarte with this but they are perfectly fine, lightly steamed with butter or even used raw as a crudite. The flavor is milder and sweeter than broccoli or cauliflower.
Romanesco Tarte with Bacon
1 puff pastry shell
1 head of romanesco florets, lightly blanched
1 cup of bacon batons, browned
1 cup emmenthal cheese, grated
1 1/2 cup creme fraiche
Bake the pastry shell for about 8 minutes in a 400 degree oven. Remove and layer the pastry with the florets, then the bacon and then the cheese. Beat the eggs and creme fraiche together and pour into the shell. Bake for 25-30 minutes in the 400 degree oven.
Beverage suggestion: Cider