Charred Romanesco with Anchovies and Mint

Ingredients for Charred Romanesco with Anchovies and Mint

• 120ml olive oil, divided

• 1 large onion, minced

• 1 large carrot, minced

• 1 celery stalk, minced

• 4 Fresno chillies or jalapeños, thinly sliced into rounds, seeded

• Sale kosher

• 1.4kg Romanesco or regular cauliflower (about 2 medium heads), cut into florets

• 4 anchovy fillets packed in oil, drained

• 120ml dry white wine

• Pepe nero macinato fresco

• 1/2 cup torn fresh mint leaves

Heat 120ml oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chillies; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool.

Preheat oven to 232°C. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 tablespoons oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.

Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25–30 minutes; season with salt and pepper and top with mint.

Avvertenza

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