Charred Romanesco with Anchovies & Mint

Nella Mae’s Farm Seasonal Recipe
From: Bon Appetit

“BroccoliRomanesco-50003” by graibeard is licensed under CC BY-SA 2.0


  • ½ c olive oil
  • 1 each onion, carrot & celery stalk, minced
  • 4 jalapeños, seeded
  • Kosher salt
  • 3 lbs Romanesco, cut into florets
  • 4 anchovy fillets
  • ½ c dry white wine
  • black pepper
  • ½ c torn fresh mint


Heat ¼ cup oil in saucepan, med heat. Add onion, carrot, celery, and chiles; season with salt. Cook, until vegetables are very soft. Let cool. Preheat oven to 450°. Heat 2 Tbsp. oil in large skillet. Add half of Romanesco, cook, undisturbed, until deeply browned, 4 min. Transfer to a roasting pan; repeat with 2 Tbsp. oil and remaining Romanesco. Add anchovies, and wine to roasting pan; season with salt and pepper, toss to combine. Roast, tossing halfway through, until Romanesco is soft and liquid evaporated, 25–30 min; season with salt, pepper. Top with mint.