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...
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!
I’ve made this recipe so many times and it’s always delicious. I sometimes sub out anchovies and capers for pickles/cornichons and often us a little less cheese and oil and it’s still wonderful.