Martha Stewart November 2007
Since Nigel and I work out of our home we eat 3 meals at home almost every day. So I love having dips and spreads in the fridge to use for simple, non-sandwichy lunches. This one looks really delicious, and I have a bunch of Romanesco I brought home from the market this weekend, so I plan on making it tonight. Enjoy a dollop in soup, or on crostini, crackers or bread, or carrot sticks and maybe rounds of raw turnips!
3 TB Extra Virgin Olive Oil
2 1/2 lbs broccoli and Romanesco, cut into 3/4” pieces (about 7 cups)
4 Garlic cloves, thinly slice
1/2 cup plus 2 TB Water
1/2 cup Whole Milk
1/2 cup Heavy Cream
1/2 cup plus 2 TB freshly grated Parmigiano-Reggiano, plus more for sprinkling
Freshly ground Black Pepper, to taste
Heat oil in a large skillet over medium heat. Add broccoli, romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 tsp salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet. Puree half the veg. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree. Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli/romanesco and more cheese. Serve immediately.