Romanesco cabbage, according to some researchers, is a hybrid of cauliflower and broccoli. The product appeared on international markets in the 1990s. This unusually beautiful vegetable has a dense structure and soft green color. It looks like cauliflower and tastes like broccoli. Most often, vegetable stews, sauces and salads are prepared from Romanesco. What dishes can be made from this unusual product will be discussed in this article.
roman cabbage
Romanesco cabbage is a type of cultivar that belongs to the same varietal variety as cauliflower. It got its name from the places of its origin, “Romanesco” is translated from Italian as “Roman”. Some sources claim that the history of cabbage can be traced back to the 16th century, but it is worth noting that it became widespread in international markets in the late 20th century. This cabbage resembles cauliflower in appearance, but has a light green tint. The version that this species is a hybrid of broccoli and cauliflower has not been confirmed by authoritative sources.
Description of the variety
Romanesco cabbage is an annual plant whose main distinguishing feature is its unusual shape. The inflorescences of this cabbage are arranged in the shape of a logarithmic spiral, and their number exactly corresponds to the Fibonacci number. By carefully examining each bud of the inflorescence, you can see that it consists of a large number of small copies of itself. This self-similar shape is repeated many times, becoming smaller and smaller. 
Composition and calorie content of Romanesco cabbage
Romanesco is called not only by the place of its “small homeland”. It also has other names - coral or Romano. Because of the second name, it is even called gypsy.
Calorie content of Romanesco cabbage is 30 kcal, of which:
Proteins - 2.5 g;
Fats - 0.3 g;
Carbohydrates - 4.2 g;
Ash - 0.9 g;
Dietary fiber - 2.1 g;
Water - 89 g.
Some nutritionists believe that the calorie content is even lower - 25 kcal. 
Romanesco cabbage contains the following vitamins per 100 g:
Vitamin B1 (thiamine) - 0.1 mg;
Vitamin B2 (riboflavin) - 0.1 mg;
Vitamin B6 (pyridoxine) - 0.2 mg;
Vitamin B9 (folic acid) - 23 mcg;
Vitamin C - 70 mg;
Vitamin E (TE) - 0.2 mg;
Vitamin K (phylloquinone) - 1 mcg;
Choline - 45.2 mg;
Vitamin A (VE) - 3 mcg;
Beta-carotene - 0.02 mg;
Vitamin B5 (pantothenic acid) - 0.9 mg;
Vitamin H (biotin) - 1.5 mcg.
Minerals, macro- and microelements per 100 g:
Fluorine - 1 mcg;
Selenium - 0.6 mcg;
Manganese - 0.156 mg;
Copper - 42 mcg;
Zinc - 0.28 mg;
Iron - 1.4 mg;
Phosphorus - 51 mg;
Potassium - 210 mg;
Sodium - 10 mg;
Magnesium - 17 mg;
Calcium - 26 mg.
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The composition of cabbage inflorescences per 100 g contains 0.1 g of organic and unsaturated fatty acids, as well as 0.4 g of starch.
The main value and benefit of Romanesco cabbage lies in its low calorie content and the presence of the following elements:
The sodium/potassium complex provides a mild diuretic effect - excess fluid does not stagnate in the body.
Vitamin C helps the body restore its protective properties and facilitates the absorption of calcium and iron.
Folic acid stimulates the growth of new cells and increases the regenerative properties of tissues.
Potassium is responsible for water-salt and acid-base balances, regulates magnesium levels and the amount of proteins, and normalizes blood pressure.
Phosphorus performs a transport function. This macroelement is found in ATP (adenosine triphosphate, nucleotide) and transfers energy at the cellular level.
Magnesium is responsible for the functioning of organic tissues - nervous and muscle.
If you include Roman cabbage in your daily menu, you can not only enjoy its delicate nutty and creamy taste, but also replenish the reserve of nutrients in the body.
Hake with Romanesco cabbage and tarragon
The vegetable goes well with a wide variety of foods. You can cook delicious meat or fish with it.
Ingredients:
In order to bake hake with cabbage and cream, you will need the following products:
- hake (fillet) - 450 grams;
- chicken egg - 2 pieces;
- Romanesco cabbage - 400 grams;
- wheat flour - 3 tablespoons; butter (for lubrication) - to taste; cream - to taste;
- tarragon - 1 bunch.
Cooking method:
First of all, you need to cut the cabbage into small florets, then wash and dry them. After this, Romanesco should be boiled in salted water. Cooking time is ten minutes. Next, you need to cut the fish fillet into pieces and carefully place them on a baking sheet or in a baking dish. The hake layer should be greased with butter on top and sprinkled with tarragon. Then in a deep bowl you need to mix together the cream, flour, eggs, salt and pepper. Now you should pour this mixture over the fish. After this, the dish needs to be baked in the oven for half an hour. Cooking temperature: 220 degrees Celsius. Romanesco cabbage is prepared there with fish and tarragon. Recipes for preparing this vegetable will be useful to any housewife.
Salad with vegetables without mayonnaise
I suggest first preparing a salad with Romanesco and vegetables. Beautiful cabbage is sold in large stores, mainly in the cold season. 
In general, salads from fresh vegetables are frequent guests on our tables, especially if we adhere to proper nutrition and watch our figure. Not only in summer, but also in winter, you can diversify your diet with fresh vegetables, and Romanesco is an excellent vitamin product that is not a problem to buy in any supermarket. Healthy salads are best seasoned with vegetable oil with the addition of lemon juice, mustard and suitable spices.
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Ingredients:
- Romanesco - 1 pc. (150-180 g),
- daikon - 150 g.,
- tomato - 1 pc.,
- bell pepper - 2 pcs.,
- (200 g) dill,
- 6 sprigs grainy mustard,
- 3 tbsp. olive oil or any other
- 1-2 tbsp. freshly squeezed lemon juice,
- lemon - 1 ring,
- salt - to taste,
- ground pepper - to taste.
Cooking method:
- Buy cabbage fresh and of good quality. There should be no black spots on the inflorescences. Externally they are dense with a greenish color. Before cooking cabbage, rinse it under running water and dry it with a paper towel. Starting at the base, separate the florets from the head. The larger the cabbage itself, the larger the inflorescences will be.
- Boil enough water in a saucepan with a lemon ring. Place cabbage in boiling water. Cook for 3 to 5 minutes after it starts boiling. Accordingly, the smaller the inflorescences, the less time it will take to boil.
- Drain in a colander and rinse with cool water. Dry with paper towels.
Now it's time to prepare the sauce. In a convenient deep bowl, mix grainy mustard, oil and citrus juice.
- Peel the daikon, rinse the root vegetable and dry. Cut into thin strips, as in the photo. Add to cabbage.
- Use bell peppers of any color and variety. Remove the seeds and cut the pulp into strips. Add to other ingredients.
- Cut the washed tomato into arbitrary small pieces and add to the salad bowl.
- For the salad, use dill, parsley, basil or celery. This recipe uses dill sprigs. Rinse them and chop them finely. Add to salad bowl.
- Add salt, season with ground black pepper and pour in the prepared dressing. Stir. Salad ready. Serve immediately after cooking, as over time it loses its taste. Bon appetit!
Romanesco cabbage in cheese sauce
Ingredients for Romanesco Cabbage in Cheese Sauce:
- Cauliflower (or Romanesco) - 1 piece,
- Carrots - 2 pcs.
- Onions - 1 piece,
- Green peas - 100 g,
- Cream - 150 g,
- Hard cheese - 100 g,
- Vegetable oil - 50 ml.
Cooking method:
- Boil cabbage in salted water, separate into inflorescences.
- Cut the carrots into small cubes and boil.
- Finely chop the onion and fry with green peas in vegetable oil for about five minutes.
- Add cabbage and carrots, salt and pepper to taste, fry for another five minutes.
- For the sauce, grate the cheese, combine with cream and melt in a saucepan over low heat, pour over the vegetables, stir.
- The original recipe calls for flour for the sauce, I don't like to use it.
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Appetizer of Romanesco and Brussels sprouts with mustard oil and capers
Ingredients:
- Garlic - 2 cloves,
- Sea salt - to taste
- Butter - 6 tablespoons,
- Dijon mustard - 2 teaspoons,
- Capers - ¼ cup
- Lemon-1 piece,
- Ground black pepper - to taste
- Marjoram-3 tablespoons,
- Brussels sprouts 450 g.
- Cauliflower 230 g.,
- Romanesco cabbage-230g..
Cooking method:
- In a mortar, grind the garlic with a little salt to a paste. Transfer to a bowl and stir in the softened butter, mustard, capers, lemon zest and marjoram. Pepper to taste.
- Cut the bottom off the cabbage heads and, depending on the size, cut them in half or into quarters.
- Bring salted water to a boil in a large saucepan. Add Brussels sprouts and cook for 3 minutes. Add the remaining vegetables and cook until soft, another 5 minutes. Drain and shake off excess liquid.
- Add to mustard oil, add salt and pepper and mix everything well.
Romanesco cabbage baked with mushrooms and cheese
Romanesco cabbage goes well with champignons; combined with cheese and sour cream, you get a very tasty dish.
Ingredients:
- 400gr. Romanesco cabbage,
- 200gr. fresh champignons,
- 100 gr. hard cheese,
- 5 fresh chicken eggs,
- 1 head of onion,
- 100 ml. cream 10% fat,
- 1 bunch of dill,
- a few sprigs of green onions, Jillian Michaels Bodyshred workout video online
Cooking method:
Rinse the Romanesco cabbage thoroughly under running water and separate into individual inflorescences.
Boil the cabbage florets in boiling salted water for 10 minutes.
Drain the cabbage into ice water and dry.
Wash the champignons, dry with a paper towel and cut into quarters (or halves).
Place the frying pan on the fire, pour vegetable oil into it. Once the oil is hot, add the mushrooms to the pan.
Fry the mushrooms over high heat until golden brown.
Then add salt and black pepper.
Place Romanesco cabbage in a single layer in a baking dish.
Distribute mushrooms on top.
Peel the onion, cut into half rings and fry in vegetable oil until golden brown.
Place onions on top of mushrooms.
Beat eggs with a pinch of salt. Add cream and beat well again.
Pour the egg mixture over the cabbage and mushrooms. Sprinkle grated cheese on top.
Place the mold in the oven, preheated to 180 degrees. Bake the dish for 30 minutes.
Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.
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Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in any way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.
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Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.
Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.
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Romanesco cabbage is not the most common variety of cauliflower in our stores, but it is still found there occasionally. As part of a salad, it can be replaced with regular cauliflower or broccoli, but I think Romanesco is the most beautiful and tastiest of all this trinity!
I came up with this recipe for my sister, whose family fasts, so it turns out that they need a special menu for the New Year. The salad fully complies with the requirements of the non-strict days of Orthodox Lent, but at the same time it is very tasty, and even beautiful. Thanks to the coconut milk dressing with salmon, no one will ever think that this is a recipe with limited ingredients according to some special criteria; it is perceived as a holiday delicacy. Of course, you can eat it without any special reason.
Ingredients for one serving - a very small head of Romanesco or part of a large one, 1 layer of thinly sliced smoked salmon or salmon trout (salted can also be used), 1 heaped tablespoon of coconut cream or 2 tablespoons of coconut milk (if it is liquid), a little of seasonings garlic and black or white pepper. Greens - watercress goes perfectly with Romanesco in taste. If you don’t have it, then you can do without greens at all. If the salad is prepared not with Romanesco, but with cauliflower or broccoli, then this needs to be compensated by adding a couple of pinches of ground nuts to the salad dressing.
Cut off the very tops of the green inflorescences from the head of Romanesco (well, in fact, these are, of course, modified shoots, like other types of cauliflower). By the way, it’s quite possible to make a puree soup from the remains of the stalk.
Steam the inflorescences for 5 minutes, maximum 10.
Meanwhile, puree about 10 g of fish with a blender with coconut cream, garlic and a pinch of pepper. Place the dressing at the bottom of the bowl in which it will be served.
Cool the steamed cabbage to room temperature.
Place the romanensco on top of the dressing, place pieces of salmon between the pieces, and sprinkle the tops of the watercress on top of the salad.
This is a rather decorative composition we get in a dish of lean salad with Romanesco cabbage.
Romanesco cabbage is often called a masterpiece of nature, it looks so interesting and beautiful. The name of the vegetable – romanesco – is translated from Italian as “Roman”. And it was given because the birthplace of Romanesco cabbage is the outskirts of the city of Rome.
Romanesco is a cultivated variety of cabbage - Brassica oleracea, which belongs to the Botrytis varietal group.
Scientists believe that it is a hybrid of cauliflower and broccoli. Everyone agrees that breeders have worked hard on this type of cabbage. Romanesco cabbage is also popularly called “Romanesco broccoli” and “coral cabbage”.
This plant is heat-loving. But if you care for it properly, some varieties grow up to a meter. The leaves of Romanesco are dense, dark green or bluish-green. They wrap around what this cabbage is grown for - pyramid-shaped inflorescences of salad or light green color, closely pressed together in a spiral.
Romanesco has not lost its similarity with cauliflower, and an inexperienced person may well confuse them.
The inflorescences that form the head are eaten.
The total Romanesco fruit can weigh up to half a kilogram.
Romanesco is cultivated as an annual plant.
Written documents have been preserved that broccolo romanesco was grown in the vicinity of Rome before the 16th century, but Romanesco only became popular in international markets at the end of the 20th century. This was facilitated by Dutch breeders, who obtained new hybrids of this cabbage with inflorescences arranged in pyramids and twisted in a spiral.
Romanesco cabbage is as healthy as cauliflower. Its inflorescences contain: vitamins: A, B, K, P, PP, fiber, antioxidants, folic acid, minerals - potassium, calcium, manganese, zinc, sodium, fluorine, copper, selenium, iron, phosphorus...
Romanesco is one of the lowest-calorie vegetables; 100 g of this cabbage contains only 25 kilocalories. Nutritionists advise eating this vegetable for those who want to lose excess weight and maintain a slim figure, and doctors recommend Romanesco to everyone who wants to preserve their health for many years.
Eating this cabbage makes bones, teeth, and nails strong, it also removes harmful cholesterol from the body, makes blood vessels strong and elastic, prevents the development of atherosclerosis, cardiovascular diseases, heart attack, stroke, and cleanses the liver and kidneys.
Romanesco improves digestion, eliminates the processes of rotting and fermentation, and helps absorb animal proteins and fats.
It is useful for both constipation and diarrhea, and is recommended for hemorrhoids.
This cabbage improves immunity, normalizes metabolism, improves hematopoiesis, and calms the nervous system, so it is useful to eat for everyone who is exposed to stress, often worries, or sleeps poorly.
This cabbage is also useful for those who have problems with the thyroid gland and the respiratory system.
Romanesco reduces the risk of developing cancer and allergic reactions from other products.
This cabbage is good for hearing and vision.
Regular consumption of it in food helps to maintain not only health, but also beauty until old age.
By eating 2-3 servings of cabbage per week, you can become the owner of smooth, clear skin and lush, shiny hair.
Romanesco is highly valued in cooking, especially in Mediterranean countries; it is easily digestible and satisfies hunger well.
All over the world it is prepared like regular cabbage. But eating Romanesco raw is not recommended. Although it does not cause allergies, without heat treatment it can cause bloating and diarrhea. However, Romanesco cabbage cannot be overcooked, otherwise it will lose its delicate, slightly creamy, nutty taste.
Romanesco is used to make soups, casseroles, fries, and added to salads.
And some recipes.
Romanesco cabbage soup
You will need:
500 g turkey or chicken fillet;
- 400 g romanesco cabbage;
- 1 onion;
- 2 tbsp. spoons of cream;
- 1 tbsp. spoon of butter;
- salt, pepper to taste.
Cooking method:
Boil the chicken fillet until tender, remove from the broth, and cut into small pieces. Strain the broth, bring to a boil and add chopped onion.
Rinse the Romanesco and steam it. Add to broth, turn off heat.
When serving, top with cream or butter.
Romanesco in breadcrumbs
You will need:
A small head of Romanesco;
- 2 eggs;
- breadcrumbs;
- vegetable oil.
Cooking method:
Wash the cabbage, boil in salted water for about 15 minutes. Let the water drain, cool, and chop.
Beat the eggs and dip the pieces in them, then roll them in breadcrumbs. Fry in a hot frying pan in vegetable oil.
Romanesco sauce
You will need:
1 medium-sized head of Romanesco;
- 2 tbsp. spoons of water;
- 80 g cheese;
- some crackers;
- salt, pepper to taste.
For the sauce:
1 glass of milk;
- 20 g butter;
- 3 tbsp. spoons of flour.
Cooking method:
Divide the head of cabbage into inflorescences, place in a bowl, add 2 tbsp. spoons of water, cover and cook until soft. Be careful not to burn.
Sauce:
Boil the milk. In another bowl, melt the butter, add flour, stir, pour in the milk, heat for 1 minute, pour over the cabbage. Sprinkle grated cheese and breadcrumbs on top. Place in the oven until the cheese melts.
Romanesco salad
You will need:
1 small Romanesco cabbage;
- chicken breast;
- 1 onion;
- 1-2 carrots;
- 1 sweet bell pepper;
- 2 cloves of garlic;
- butter;
- salt, pepper to taste.
Cooking method:
Remove the meat from the breast, remove the skin, cut the fillet into pieces, put in a frying pan with butter and simmer for 20 minutes under the lid over low heat, adding a little water.
Chop the onion, finely chop the carrots, cut the pepper into thin strips, add to the onion and simmer.
Boil Romanesco whole in salted water for about 15 minutes. In this case, the cabbage should not boil, but become soft.
Drain the water, cool, chop, mix with the contents of the frying pan, add crushed garlic, salt, pepper, mix everything.
Where did Romanesco cabbage come from? Calorie content and chemical composition of the vegetable. Beneficial properties and possible harm when consumed. Recipes for Roman cabbage dishes, interesting facts about the culture.
The content of the article:
Romanesco cabbage is a type of cauliflower that looks unusual and somewhat mysterious. The inflorescences look like pyramids, consisting of individual crystals. These pyramids are located exactly in a spiral - from a geometric point of view, the design is quite complex. The vegetable belongs to the Cruciferous family, botrytis varietal group. The second name for this type of cabbage is Roman cabbage. Judging by the finds in the cultural layer, the vegetable was grown in the 1st century BC by the Etruscans, and then, already in our era, by the peasants of Tuscany. In the 16th century it spread throughout Italy, but its popularity soon died out. They noticed it again at the end of the twentieth century, began to import it to all European countries, and then, when they appreciated the taste, planted it. Roman cabbage has a sweetish taste and a delicate texture, so it can be eaten even raw.
Composition and calorie content of Romanesco cabbage
Romanesco is called not only by the place of its “small homeland”. It also has other names - coral or Romano. Because of the second name, it is even called gypsy.
Calorie content of Romanesco cabbage is 30 kcal, of which:
- Proteins - 2.5 g;
- Fats - 0.3 g;
- Carbohydrates - 4.2 g;
- Ash - 0.9 g;
- Dietary fiber - 2.1 g;
- Water - 89 g.
Romanesco cabbage contains the following vitamins per 100 g:
- Vitamin B1 (thiamine) - 0.1 mg;
- Vitamin B2 (riboflavin) - 0.1 mg;
- Vitamin B6 (pyridoxine) - 0.2 mg;
- Vitamin B9 (folic acid) - 23 mcg;
- Vitamin C - 70 mg;
- Vitamin E (TE) - 0.2 mg;
- Vitamin K (phylloquinone) - 1 mcg;
- Choline - 45.2 mg;
- Vitamin A (VE) - 3 mcg;
- Beta-carotene - 0.02 mg;
- Vitamin B5 (pantothenic acid) - 0.9 mg;
- Vitamin H (biotin) - 1.5 mcg.
- Fluorine - 1 mcg;
- Selenium - 0.6 mcg;
- Manganese - 0.156 mg;
- Copper - 42 mcg;
- Zinc - 0.28 mg;
- Iron - 1.4 mg;
- Phosphorus - 51 mg;
- Potassium - 210 mg;
- Sodium - 10 mg;
- Magnesium - 17 mg;
- Calcium - 26 mg.
The main value and benefit of Romanesco cabbage lies in its low calorie content and the presence of the following elements:
- The sodium/potassium complex provides a mild diuretic effect - excess fluid does not stagnate in the body.
- Vitamin C helps the body restore its protective properties and facilitates the absorption of calcium and iron.
- Folic acid stimulates the growth of new cells and increases the regenerative properties of tissues.
- Potassium is responsible for water-salt and acid-base balances, regulates magnesium levels and the amount of proteins, and normalizes blood pressure.
- Phosphorus performs a transport function. This macroelement is found in ATP (adenosine triphosphate, nucleotide) and transfers energy at the cellular level.
- Magnesium is responsible for the functioning of organic tissues - nervous and muscle.
Beneficial properties of Romanesco cabbage
Dishes made from all types of cabbage, first of all, stimulate peristalsis and accelerate metabolic processes in the intestines.
Other effects on the body can also be mentioned:
- Improves the condition of hair, nails and skin, normalizes sebum secretion.
- Helps improve immune status.
- Increases body tone, eliminates lethargy, and prevents the development of depression.
- Normalizes blood clotting.
- Increases resistance to stress, reduces the risk of developing diseases of the respiratory system.
- Improves the functioning of the hematopoietic system, accelerates metabolic processes.
- Prevents salt deposition in joints, gall bladder and kidneys.
- Reduces the production of histamine, significantly reducing the possibility of developing allergic reactions.
- Reduces cholesterol levels, which helps stop the possibility of hypertension, vascular and heart diseases.
- Strengthens bones and teeth.
- Normalizes heart rate, eliminates insomnia, regulates thyroid function.
Improving peristalsis and accelerating metabolic processes prevents the development of colon cancer, helps get rid of constipation, and eliminates the risk of developing hemorrhoids.
This vegetable can be added to children's menus as complementary foods from the age of 8 months - dishes made from it are easily digestible.
This vegetable is rarely found in the store, but it is quite easy to grow it in your garden, and then lose weight and get healthier.
Harm and contraindications to eating Romanesco cabbage
Not everyone can introduce dishes with Romanesco into their diet. The use of the product rarely causes allergies, but individual intolerance does occur. In this case, the vegetable must be ruthlessly removed from the diet.
The contraindications for consuming Romanesco cabbage are also the following:
- Cardiac diseases in the acute stage and problems with the thyroid gland. The accelerated work of the cardiovascular and endocrine systems creates an increased load on the inflamed organs and aggravates the condition.
- If you are prone to gas formation, you should avoid consuming the product in its raw form.
- If you are prone to diarrhea, Romanesco should be introduced into your diet with caution to avoid digestive upset.
Romanesco cabbage recipes
Romanesco can be prepared in the same way as cauliflower - boiled, stewed, steamed, grilled or baked. It is introduced as an ingredient in salads - fresh and after heat treatment, in hot dishes, in soups and casseroles. Coral cabbage goes well with all types and varieties of meat and fish. To improve the taste, dishes are seasoned with various types of sauces.
Recipes with Romanesco cabbage:
- Salad. The cabbage is boiled in the head without disassembling into inflorescences. It should be immersed in salted boiling water for 10-15 minutes; as soon as the pulp has become soft, it must be removed so that the Romanesco does not have time to fall apart. Turkey fillet, about 300-350 g, is cut into cubes and stewed with vegetables: onions, bell peppers and carrots. All vegetables should be finely chopped - the seeds are removed from the bell pepper. The meat should be brought to full readiness. Boil the green beans until fully cooked. The ingredients are mixed - the vegetables are not removed. If a lot of oil was used during frying, then it is better to leave the frying in a colander for a while - the oil will drain. Add salt to the salad, pepper to taste, and add chopped garlic.
- Cabbage in cheese sauce. While the Romanesco is boiled in boiling water (there is no need to disassemble the inflorescences), you can deal with vegetables. Carrots - 1 large or 2 medium ones - cut into cubes, onions - 1 onion - finely chopped. Add 100 g of frozen green peas to the slices and fry them all together in a deep frying pan in vegetable oil. Vegetables must be stirred periodically. Romanesco is disassembled into inflorescences. The sauce is prepared separately: hard cheese, 100 g, grated on a fine grater, poured into 20% cream - a little more than half a glass, put on low heat. As soon as the cheese is melted, pour the sauce into the frying pan, add some salt, bring the contents to a boil and turn off. You can add toasted flour to the sauce - this will make it thicker. Before serving, the dish must be cut - the cheese binds all the ingredients.
- Seafood with Romanesco. The head of Romanesco is disassembled into separate inflorescences - this should be done carefully to preserve the original shape. Boil in boiling water, adding salt - it is better to use sea salt. The inflorescences are carefully laid out on a paper towel to remove excess liquid and prevent deformation. The carrots are cut into slices, and the green garlic is finely chopped. Peel pre-boiled shrimp or langoustine. The volume of seafood should be the same as cabbage inflorescences. Heat the heavy cream in a saucepan, add some salt, add carrots and garlic to the saucepan, wait until the volume of liquid decreases by half. Presentation depends on the imagination of the cook. You can mix seafood with sauce, and only then decorate the dish with cabbage inflorescences. The second option looks more attractive. Seafood is laid out on a plate, poured with sauce and complemented with Romanesco decor.
- Romanesco and corn soup. First, vegetable broth is made from several vegetables to choose from. For cooking, you can use carrots, white cabbage, onions, beets, zucchini, and bell peppers. There is no need to chop the vegetables finely - they are not included in the original dish. Romanesco vegetables and canned corn are boiled in strained vegetable broth - a bouquet Garni is put in for 3 minutes (this is what culinary experts call a bouquet made up of aromatic herbs), then it is thrown away. When the cabbage becomes soft, turn off the soup and blend in a blender until smooth. Then the blender bowl is poured into a saucepan, the contents are brought to a boil, cream is poured in - very fat, at least 33%, brought to a boil again and removed from the heat. When serving, you can add chopped herbs to each plate.
- Muffins with Romanesco. Ingredients: forkfuls of coral cabbage, half a glass of kefir, 2 eggs, a little less than half a glass of flour, a 200 g jar of canned fish in oil, a handful of chopped herbs, sesame seeds and a teaspoon of baking powder. The flour is sifted with baking powder, the cabbage is cut into inflorescences, and the eggs are beaten with salt and pepper. Kefir is mixed with flour, 2 tablespoons of vegetable oil are added, brought to a puree-like consistency, mashed canned food is added, cabbage inflorescences - not all, and greens. Knead like dough, then place in greased muffin tins, and place a cabbage inflorescence in the middle of each and sprinkle with sesame seeds. The molds are placed on a baking sheet, placed in the oven, preheated to 180-190 degrees, baked for at least 20 minutes, checking readiness with a toothpick. If the toothpick is dry, you can take it out. Remove from the mold after cooling, otherwise the baked inflorescence may be damaged.
Disputes about the origin of Romanesco cabbage are still ongoing. Not all biologists agree that the plant seeds in the cultural layer, the formation of which is estimated to date back to the 1st century BC, are precisely from Roman cabbage. There is an opinion that it spread at the end of the twentieth century only because breeders worked on its creation for a long time, combining broccoli and cauliflower varieties. It is precisely such disputes that make one treat Romanesco with caution - buyers fear that the achievements of genetic engineering were used to create the variety.
If you grow Romanesco yourself, you can be convinced of its absolute naturalness. On the one hand, this is not difficult to do: in order to get a decent harvest, it is enough to carry out the same measures as when sowing cauliflower: fertilizing, processing, regular watering, etc. But it must be taken into account that the culture is more capricious and dies at the slightest thermal fluctuations.
Because of its original appearance, Romanesco cabbage was studied not so much by biologists as by mathematicians. Its shape completely follows the Fibonacci spiral. All radii of the vegetable arcs fully correspond to the calculated sequence. Each of the inflorescences is composed similarly - that is, its shape completely coincides with the shape of the plant itself. Maybe it was Fibonacci, the famous mathematician of Medieval Europe, family name Leonardo of Pisa, who saw this vegetable in the garden and calculated the sequence of numbers for his pyramid?
For people trying to control their own weight and for vegans, this vegetable crop is an ideal ingredient on the menu.
Watch a video about Romanesco cabbage:
Most teenagers have equally negative attitudes towards mathematics and cabbage. The task of adults is to prepare Romanesco so tasty that children will enjoy the dish and restore the reserve of nutrients. This will help you solve math problems in the future.
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