π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
Published 1986
There are two main varieties: those with a pointed head and prickly leaves, Spinosa Sardo, and those with a rounded head and no prickles, Romanesco. See their use in a frittata, cooked a lagrecque, preserved in oil and fried. Here I shall only say that of the many ways the simplest are often the best:
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement