Romanesco broccoli with speck and sesame seeds as if it were raining. This super quick recipe requires no pre-cooking of the broccoli, it is cooked directly in the pan raw and for a few minutes. It’s known that being in season, Romanesco broccoli is really tender and cooking it too much might be suitable for seasoning pasta or preparing soups. In this regard, I have listed some of my broccoli recipes below that you will find on the blog, and for this I invite you to follow it.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 188.45 (Kcal)
- Carbohydrates 10.22 (g) of which sugars 2.16 (g)
- Proteins 9.64 (g)
- Fat 12.61 (g) of which saturated 2.40 (g)of which unsaturated 3.47 (g)
- Fibers 3.92 (g)
- Sodium 717.55 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs Romanesco broccoli
- 2 cloves garlic
- 1 tbsp sesame seeds
- 2.5 oz speck
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 3.5 tbsp dry white wine
Tools
- Pan
- Cutting board
- Knife
Steps to Cook Romanesco Broccoli
I clean and cut the broccoli into florets, rinse well several times. Meanwhile, I heat the oil in the pan with garlic and sesame.
I add the broccoli florets and let them brown for a few minutes, deglaze with the wine and cook for 15 minutes with the lid on low heat. Salt it lightly, remember that the speck makes it sufficiently tasty.
After 15 minutes, I add the speck.
I stir and let it cook for another 5 minutes over high heat
The broccoli is ready
Here is Romanesco broccoli with speck ready, but if you want to make the speck more appetizing, make half of it crispy in a non-stick pan and add it directly to the dish when serving.
Romanesco broccoli with speck is an ideal side dish for the holiday table.
About Romanesco Broccoli
The broccoli cabbage is also called Romanesco broccoli or Large Romanesco, it is unmistakable for its conical florets and bright green color. The season has just begun and will continue throughout the winter and much of the spring. It can be cooked in the same way as broccoletti and cauliflower, but having such a beautiful decorative appearance lends itself to being cooked and served whole, gratinated with breadcrumbs or with béchamel.
The broccoli cabbage is also called Romanesco broccoli or Large Romanesco, it is unmistakable for its conical florets and bright green color. The season has just begun and will continue throughout the winter and much of the spring. It can be cooked in the same way as broccoletti and cauliflower, but having such a beautiful decorative appearance lends itself to being cooked and served whole, gratinated with breadcrumbs or with béchamel.
FAQ (Frequently Asked Questions)
Do you need to boil the broccoli before sautéing with speck?
No, you don’t need to boil it before sautéing with speck, it is so tender that it cooks in just over 15 minutes.
