Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 28

We always wonder what to do with the alien of the broccoli family. This recipe developed out of desperation and we were all pleasantly surprised with the results.

Serves 4 as an accompaniment

4 leeks, trimmed and cut lengthways in half

1 romanesco, divided into florets

3 tablespoons cooked haricot beans (or cannellini)

1 tablespoon chopped parsley

2 teaspoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon freshly grated Parmesan cheese

sea salt and freshly ground black pepper

Cook the leeks in a large pan of boiling salted water for a few minutes, until just tender, then drain and dry well. Heat a ridged grill pan, place the leeks on it and grill on both sides until ridge marks appear. Remove from the grill, cut into strips and set aside.

Cook the romanesco florets in boiling salted water until just tender. Drain well and toss with the grilled leeks, white beans, parsley, vinegar and olive oil. Season and sprinkle with the Parmesan, then serve.