Ro­manesco with chilli and gar­lic

Wallpaper - - Entertaining -

Serves 4

1 ro­manesco head, cut into flo­rets 3 tbs light olive oil 2 large gar­lic cloves, peeled and very finely sliced 1 large red chilli, finely chopped salt and pep­per juice of ½ lemon Cook the ro­manesco flo­rets in a large pan of boil­ing, salted wa­ter for 3-5 min­utes un­til just ten­der, then drain and set aside. Heat the olive oil in a large heavy pan set over a medium flame. Add the gar­lic and chilli, then cook for a few min­utes, stir­ring con­stantly to pre­vent burn­ing. Add the ro­manesco and toss in the hot oil for an­other 2 min­utes. Sea­son well with salt and pep­per and squeeze over the lemon juice.

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