{"id":5831,"date":"2015-10-29T00:40:02","date_gmt":"2015-10-29T00:40:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5831"},"modified":"2015-10-29T00:40:02","modified_gmt":"2015-10-29T00:40:02","slug":"penne-romanesco-capers-anchovy-olives-chiles","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5831","title":{"rendered":"penne, romanesco, capers, anchovy, olives, chiles"},"content":{"rendered":"

\"penne_Romanesco2\"<\/a><\/p>\n

I’ve decided to call it, or at least file it under ‘broccoli’, rather than ‘cauliflower’, but it doesn’t really matter what I call it. Romanesco is very beautiful, and very tasty.<\/p>\n

I think most people, when they first come across a head of this vegetable, have trouble believing it’s actually a natural form (in this image<\/a> it looks quite\u00a0unreal, or at the very least, magnified a zillion times).\u00a0I think that was also my own experience, but once I was convinced there was nothing fake about them, I’ve found it difficult to avoid taking one home whenever I see\u00a0them. \u00a0 The food photographer\u00a0Laura Anderson<\/a>\u00a0has described Romanesco<\/a>\u00a0as\u00a0“The helical cruciferous vegetable, which looks like the lovechild of cauliflower and broccoli with some alien DNA thrown in…”.<\/p>\n

Also, we note that it’s definitely\u00a0chartreuse, a color which is not actually that common in the vegetable world.<\/p>\n

\"Romanesco_Lucky_Dog\"<\/a><\/p>\n

a gathering of small Romanesco on the table at Lucky Dog Organic Farm<\/p>\n

 <\/p>\n

The recipe<\/a>\u00a0(which I halved) on which I based the\u00a0meal was published in New York magazine over ten years ago, and it was attributed to Sara Jenkins<\/a>; the source of the ingredients is described below. \u00a0I improvised by adding\u00a0some diced fresh hot peppers.<\/p>\n