Monday, March 16, 2015
Romanesco has got to be the most gorgeous vegetable in the world. I always struggle to find a way to prepare it that honors its delicate beauty. One morning, Dave came up with this perfect pairing - romanesco sauteed with Spanish chorizo and softly scrambled eggs. It was heavenly for breakfast, and would make a delightful light lunch or breakfast-for-dinner.
Spanish chorizo is made with smoked paprika, then stuffed in casings and slowly dried, so it is hard and its flavor is intensely savory. I was so excited to find some at La Montanita Co-op recently! (It's very different from Mexican chorizo, which is sometimes made with beef, and is usually sold fresh as bulk sausage, not stuffed in casings.)
2 Tbs olive oil
1/2 head romanesco broccoli
2 oz Spanish chorizo
Break romanesco into small florets. Chop chorizo into small bits. Heat olive oil over medium flame. Add romanesco and chorizo, toss to coat with oil, and cover. Cook until the romanesco is just tender. Whisk eggs in a small bowl, and add to the pan. Cook, stirring gently until eggs are just set. Serve hot, with toast or grilled bread.