Sunday, November 20, 2016

Pan Roasted Romanesco with Pear and Sumac

Romanesco is one of those truly seasonal vegetables - grab it while it's here, cause when it's gone, its sayonara until next year!

I love it roasted with olive oil and salt and pepper, but if you're feeling fancy (or perhaps getting really for a really big feast that includes something called a gobbler...) you might give this one a try.

It sounds exotic, sumac and tahini, but it's really just gourmet comfort food!

Pan Roasted Romanesco with Pear and Sumac (From Gjelina)
(serves 2-3)

1 head Romanesco, broken up into bite size pieces and cut in half
1 Bartlett or Asian Pear, cubed
2 tablespoons vegetable stock or water
Olive oil for frying
2 big pinches sumac
sea salt

1/4 cup tahini
2 lemons, juiced
1 clove garlic, minced
2 tablespoons water
2 tablespoons olive oil

Combine tahini and lemon juice with garlic and whisk in water. Add in olive oil and whisk until well combined. It should be thin enough to drizzle, if not, add water to thin it.

Heat a cast iron pan over high heat for 3-5 minutes. Add oil to coat the bottom and place cut sides down in the pan and sear on high heat for 3-4 minutes until seared a golden brown. Stir romanesco and cook another 3-4 minutes. Turn heat down to medium and add the pear and season with salt and cook another 2-3 minutes until pear begins to soften. Add the stock or water and cover and allow to steam for 2-3 minutes. Taste romanesco for doneness and remove from heat when tender.

Spoon romanesco to a serving plate and spoon dressing over it and liberally garnish with sumac and salt and pepper.


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