Roasted Roman-Style Romanesco


  • 2 drizzles olive oil, divided, or as needed
  • 2 heads Romanesco, leaves and stems removed
  • 3oil-packed anchovy fillets
  • 3 tablespoons olive oil
  • ¼ teaspoon red pepper flakes(Optional)
  • 1lemon, juiced
  • ¼ cup plain dry bread crumbs
  • ½ cup finely grated Parmigiano-Reggiano cheese, divided
  • 1lemon, cut into wedges
  • Directions

  • Step 1

    Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.


  • Step 2

    Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.

  • Step 3

    Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.

  • Step 4

    Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.

  • Step 5

    Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.

  • Step 6

    Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

  • Chef's Notes:

    Mash the anchovy filets down to your desired consistency.

    Finely crushed garlic can be added to the anchovy and lemon mixture if so desired.

    Source: Read Full Article