Romanesco with Crispy Panko
This recipe is based off a favorite recipe from Michael Chiarello, substituting different seasonings and vegetables for a slightly new recipe
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- butter for baking dish
- 1head Romanesco, leaves and stems removed
- salt and freshly ground black pepper to taste
- 1teaspoon Italian seasoning
- 3tablespoons unsalted butter, thinly sliced and chilled
- ½cup panko bread crumbs
- ⅓cup freshly grated Parmesan cheese
Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Butter a 10-inch oval au-gratin baking dish.Step 2
Separate romanesco into large florets.Step 3
Bring a large pot of generously salted water to a boil. Add romanesco florets and boil until slightly softened, about 3 minutes. Drain well.Step 4
Arrange florets in the prepared baking dish. Season with salt, black pepper, and Italian seasoning; dot with thin slices of butter. Sprinkle with panko and Parmesan cheese.Step 5
Bake, uncovered, in the preheated oven until lightly browned on top, about 30 minutes. Serve hot.