Charred Romanesco with Anchovies and Mint

Ingredients

  • ½ cup olive oil, divided
  • 1 large onion, minced
  • 1 large carrot, minced
  • 1 celery stalk, minced
  • 4 Fresno chiles or jalapeños, thinly sliced into rounds, seeded
  • Kosher salt
  • 3 pounds Romanesco or regular cauliflower (about 2 medium heads), cut into florets
  • + 4 more ingredients
    • 4 anchovy fillets packed in oil, drained
    • ½ cup dry white wine
    • Freshly ground black pepper
    • ½ cup torn fresh mint leaves

1. Heat 1/2 cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool. 2. Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet...

View full recipe at SpringPad

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