Serving Size: 6


1 pound romanesco, trimmed and cleaned
1/2 cup capers, chopped
1 cup pancetta, diced and cooked
1-2 tablespoon fresh rosemary, minced
Olive oil
Sea salt
Black pepper


Pre-heat oven to 400F degrees.

Cut the romanesco into uniform, bite size pieces so they cook at the same rate.

In a large bowl, toss with olive oil, making sure that all pieces are coated well. Toss in pancetta, capers and rosemary.

Generously season with sea salt and freshly ground black pepper.

Arrange on a parchment lined baking sheet.  Bake 30-40 minutes, until outside edges of romanesco are crisp and beginning to caramelize and centers are cooked through.

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