Salads
With its pointed, pyramid-shaped green florets, romanesco stands apart from cauliflower. Pressure-cooked in minutes and tossed with a lemon and olive oil dressing, it keeps a fresh flavor and firm bite in this salad. Its low carbohydrate content makes it a light addition to a picnic.
Put the romanesco pieces in the pressure cooker with a little water and close the lid. Cook for 3 minutes after the cooker starts whistling, then turn off the heat.
Let the pressure drop naturally, then immediately transfer the romanesco to cold water and drain.
Mix the romanesco with the olive oil, lemon juice, grated garlic clove, salt and black pepper. Garnish with chopped parsley and serve.
Put the romanesco in cold water as soon as it comes out of the pressure cooker. If left hot, it will keep cooking in its own steam and turn mushy.
Tarifte yazan 3 dakika düdüklüde pişirdikten hemen sonra soğuk suya aldım, romanesko kıvamı diri kaldı ve tuhaf çiçeksi kokusu tamamen kayboldu; piknik sepetinde dört saat sonra bile tazeliğini fazlasıyla korudu.
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