Нарезать надо? Я цветную обычно отвариваю, потом разбираю на соцветия, в панировочных сухарях обжариваю на масле. Ем со сметаной. Очень вкусно для меня :)
она, может быть, и есть помесь цветной к. и брокколи, хотя, кто уже знает... меня почему-то чисто внешне отталкивает эта геометрическая форма, которая ни цв. к., ни брокколи не присуща. а против вкуса я ничего не имею))
Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.
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stringbasso) wrote2018-01-25 01:28 pm
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можно и в сухарях тож вкусно
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бывает еще жёлтая и лиловая как свекла
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Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.
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