Pan-roasted Romanesco with golden raisins, tahini & sumac from Gjelina: Cooking from Venice, California (page 142) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on April 07, 2020

    Like everyone said, Blanch first!

  • L.Nightshade on March 09, 2017

    I don’t recall having trouble with the timing on this, but as I am in the habit of winging it sometimes, I may have extended the cook time and not remembered. I do know I have had a little trouble with timing in at least one other dish. This is exactly the kind of recipe that attracted me to this book; the vegetable recipes are the ones that drew me in. I usually go for the main dishes, then search for accompaniments. One has to enjoy the punch of sweet raisins with a largely savory dish to appreciate this combination, and I do indeed. Lovely dish.

  • hirsheys on March 05, 2017

    I should have parboiled or steamed it a little first, as dkennedy suggested. I like my broccoli etc. well cooked. That said, the flavor is good. Not necessarily something I need again, though.

  • DKennedy on November 22, 2015

    I made some modifications so as to be able to get this going along with the other 3 dishes. the recipe instructs “in a hot frying pan, put some oil to coat bottom of pan, put romenseco cut side down. Cook to deep color 3-4 minutes. Stir, cook 3-4 minutes longer. Lower to med and add raisins, cook 1-2 minutes more. Season with salt. Add 2 T. stock to steam. Taste and adjust seasoning." I roasted the romanesco in the oven, turning 1/2 way through. When it was brown in spots, I transferred it to a heavy bottomed pan and completed as instructed above. My romanesco still had quite a bit of bite to it, and I think next time I will par boil it before roasting so as to get it more tender. Other than that, a really yummy dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.