Broccoli Cauliflower And Romanesco Cauliflower With Warm Ham Vi Food

BROCCOLI, CAULIFLOWER AND ROMANESCO CAULIFLOWER WITH WARM HAM VI

Steps:

• Bring water to a boil with salt and 1 tbsp sugar. First cook the cauliflower for 30 minutes, then drain and set aside. Then cook the romanesco cauliflower for 30 minutes and remove and, finally, cook the broccoli for 20 minutes. Drain and keep all the vegetables warm.
• Vinaigrette: Dissolve the salt and pepper in the vinegar, add the oil and beat to make an emulsion. Blanch the tomato then peel and cut into small dice. Chop the spring onions and pepper. Snip the chives with scissors and stir the vegetables into the oil and vinegar. Add the finely-diced iberico ham and bring the mixture to a boil.
• Warm plates, and serve the vegetables dressed with the vinaigrette.

ITALIAN ROMANESCO CAULIFLOWER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
• Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
• Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.