Baked Romanesco Broccoli With Mozzarella and Olives
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 2 or 3medium heads romanesco broccoli (about 3 pounds)
- 3tablespoons extra-virgin olive oil, plus more for baking dish
- 1pound fresh mozzarella, sliced
- 1cup grated pecorino or Parmesan (about 2 ounces)
- 1dozen soft black oil-cured olives, or another type of black olive, pitted
- 1teaspoon roughly chopped capers
- 4roughly chopped anchovy fillets
- 4garlic cloves, minced
- ½teaspoon crushed red pepper, or to taste
- Pinch of dried oregano
Nutritional analysis per serving (6 servings)
428 calories; 29 grams fat; 13 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 30 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Step 2
Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Step 3
Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Step 4
Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Step 5
Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Private Notes
Comments
I wish I hadn't blanched the broccoli first, it remained wet and made the dish runny. The flavors were great, so I'll make it again, but probably just roast for 10-15 minutes before adding the cheese/oil topping.
Very nice way to prepare romanesco, which can be a bit bland on its own. The anchovies make the dish. I cut the mozzarella in half and it was sufficient to cover the vegetable. Next time I will toss the romanesco in the oil/garlic/anchovy/pepper combo as I found it difficult to drizzle evenly and I had some (still delicious) anchovy clumps.
Fabulous. I used regular broccoli because that's what I had on hand. I left out the anchovy because I didn't have that. The result was great! I'll definitely make again...
The recipe lacks serving suggestions. Is it a side? A main? Serve over pasta? I wound up spooning it over pasta, and it was great!
Possibly my favorite recipe for my favorite vegetable Romanesco. All this needs is a grilled tuna steak alongside to become my favorite summer dinner.
This is a winner, to be sure! Made it for Valentine's dinner last night, along with the "Marry Me Salmon" and my husband couldn't stop raving about it! I did use anchovy paste rather than filets. I also followed others' suggestion not to blanche. Rather, I tossed the Romanesco in the "dressing" before roasting about 15 minutes at 425F, then moved to Step 4. Excellent upgrade!