Broccolo Romano

My blog has obviously been lacking any regularity of posts for the last few months. It's not that I haven't wanted to write, the problem has been putting "pen to paper". I haven't felt great about myself over the last seven months and some of the things I had been doing left me questioning myself in a major way. They are tough questions that I'm still sorting out as best I can.

These days I'm well. I've got a few good things going on in my life, a few demons have been defeated, a few still torment me. I'm back to reading quite a bit. Stumbling across a great line is such a simple joy. I've also been cooking again and it's made me so happy. I've been making an effort to cook some things that I had seen in the market for the past two years but had been reticent to try. One of which has become a new favorite, it's called broccolo romano and it could be described as a hybrid between broccoli and cauliflower.

Broccolo Romano

In the standard Roman fashion, they cook this very simply. Cut it into bite size pieces, boil in salted water until it's fork tender. Meanwhile, saute a whole clove of garlic in olive oil. Once the garlic starts to take on some color, remove it from the oil. Add the broccoli to the saute pan with a pinch of salt and crushed red pepper flakes and cook for a few minutes to bring the flavors together. You may want to reserve a little of the salted cooking water to add to the veg if it starts to look a bit dry.