Romanesco cabbage with cheese
4 servings
35 minutes
Romanesco cabbage with cheese is a refined dish of Italian cuisine that combines the delicate flavor of this unusual vegetable with the rich notes of Emmental cheese. Romanesco, known for its unique geometric shape, retains a slight crunch when cooked and acquires a soft nutty undertone. Vegetables like peppers and onions add freshness and spiciness, while boiled potatoes and aromatic garlic make the sauce rich and harmonious. The dish's history is rooted in Italian culinary traditions that value the natural beauty and taste of ingredients. The salad is served chilled, making it an ideal choice for warm summer days. It works well as a standalone dish or as an elegant accompaniment to meat and seafood, pleasing the eye and delighting the palate.
1
Wash the cabbage, divide it into florets. Peel the stalk and cut it into 1 cm thick rounds. Boil the rounds in salted water for 3 minutes, then add the florets and boil for another 5 minutes. Remove the cabbage from the boiling water and cool quickly.
- Romanesco: 1 kg
- Salt: to taste
2
Peel the pepper and onion, chop them into very small cubes, and mix with the cabbage.
- Red chili pepper: 1 piece
- Red sweet pepper: 2 pieces
- Onion: 1 head
3
Boil the eggs hard and cut each into 4 pieces. Cut the cheese into strips. Garnish the salad with cheese and eggs.
- Chicken egg: 2 pieces
- Emmental cheese: 200 g
4
Boil the potatoes, cool them, peel, and then grate them on a fine grater. Squeeze the garlic, mix it with the potatoes, season, and add vinegar, yogurt, cream, and olive oil.
- Potato: 100 g
- Garlic: 1 clove
- Ground black pepper: to taste
- Horseradish: 15 g
- White wine vinegar: 3 tablespoons
- Plain (natural) yoghurt: 2 tablespoons
- Cream: 4 tablespoons
- Olive oil: 3 tablespoons
5
Pour the salad with the prepared sauce, mix everything thoroughly, and let it sit for about 15 minutes.
