Ingredients:
Serves 4
For the romanescos:
4 Heads of Baby Romenesco, leaves removed and the core hollowed to 2cm with a small sharp knife.
Olive oil
50g Hazelnuts, skinned and blanched
2 Cloves of garlic
1 Lemon, Zest and Juice
100g Fresh white breadcrumbs
0.5 tblsp Chopped Sage
0.5 tblsp Chopped Thyme
0.5 tblsp Chopped Rosemary
Salt and Pepper
For the Ragout:
1 Onion, finely diced
1 Stick of celery, finely diced
1 Carrot, finely diced
2 Cloves of garlic, thinly sliced.
Grated parmesan and chopped basil to serve ( optional)
Olive oil
150ml White wine
400g Tinned chopped tomatoes
250g Cooked Puy lentils
200ml Vegetable Stock
2 Bay leaves
Salt and pepper
Method:
For the Baked Romenescos:
- Pre heat an oven to 200 degrees C ( 400 degrees F), gas mark 6.
- In a pestle and mortar or food blender, add the hazelnuts, garlic, lemon zest and two table spoons of olive oil. Crush to a rough paste.
- Add the herbs, lemon juice, breadcrumbs and season with salt and pepper, mix thoroughly by hand.
- Lay out a sheet of tin foil big enough to wrap each head of romenesco, rub with olive oil and place the romenesco in the centre.
- Press the breadcrumb mix around the outside of the filling to create a thin crust around the whole of the outside. If the breadcrumb mix is not sticking add a little more olive oil to the mix.
- Wrap the foil around the romenesco but not too tight that the foil is pressed up against the crust.
- Place on a baking tray and put in the oven.
- After 30 minutes cooking carefully peel back the foil and cook for a further 5 minutes to brown the breadcrumbs if needed.
For the Ragout:
- Heat to table spoons of olive oil in a pan and add the onion, carrots and celery. Fry gently for 5 minutes before adding the garlic. Fry for a further 3 minutes.
- Add the white wine and reduce by half.
- Add the tinned tomatoes, veg stock, puy lentils, bay leaves and season with salt and pepper.
- Stir the ragout and simmer on a low heat with a lid on for 20 minutes, stirring and checking to make sure the sauce is not too dry. Add a little water if needed.
Needarecipe.co.uk 