Baked Romanesco broccoli with mozzarella and olives from City Kitchen at The New York Times by David Tanis

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

  • Eat Your Books

    Can substitute Parmesan cheese for pecorino cheese.

  • wkhull on December 18, 2022

    This was tasty, however even after halving the cheese amounts, I found this dish too gratuitously cheesy. (This coming from a cheese addict.) Author probably intended the 4 anchovy fillets to be those tiny ones, not the larger tinned ones.

  • WildCottage on September 27, 2017

    One I'll be making again! Used 1 head of romanesco for the 2 of us, and therefore generally reduced the ingredients to 1/3rd - EXCEPT for the garlic, which I kept the same, as well as adding slices on top from half of a lovely, mild, elephant garlic clove I had on hand. Also used the same amount of black olives (kalamata in brine, not oil, but I rinsed them & they worked out fine), and possibly will add a few more next time- they were lovely. Had a decent bit of leftover 'juices' in the dish after serving; am going to add to a broccoli soup.

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