Of course, since the “couscous” is made from a vegetable rather than wheat, it’s also a gluten free alternative.
2. Add ½ tsp of salt to the bowl with the grated romanesco and let sit for about 15 minutes to draw out the moisture.
3. In a frying pan combine the vinegar and water. Add the minced shallots, rosemary and fennel bulb. Cook over medium heat until the liquid has almost completely evaporated.
4. Squeeze the moisture out of the romanesco. Add to the dry romanesco the shallot-fennel mixture, orange juice, extra virgin olive oil and the fennel fronds. Toss to combine. Taste & add salt & pepper as necessary.
5. Garnish with the orange supremes (whole or chopped), chives and additional olive oil. Serve.
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