Romanesco with Chorizo Emulsion

Is it a cauliflower? Broccoli? Neither, it’s a mesmirizing romanesco, a genetic cross between the two! It’s a vegetable that was originally cultivated in Italy in the 16th century, it is chartreuse in color, and has a form naturally approximating a fractal. Nature is funky!

Each romanesco bud is composed of a series of smaller buds, all arranged in a logarithmic spiral, also known as a fractal. When compared to a traditional cauliflower, it has a firmer texture and delicate, nutty flavor. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids.

What should one do with such a beautiful piece of produce? We thought it would be great to pair the mild and nutty brassica vegetable with a mild cooking method to preserve the natural flavor, color, and appearance. Then we paired it with a rich and savory chorizo emulsion and some other fun garnishes!

This chorizo emulsion is a great foray into “meat-minimalist” cuisine, a style that combines vegetarian dishes with small amounts of meat as a garnish or flavoring element. Think Brussels sprouts cooked in bacon fat or a vegetarian sandwich garnished with anchovies. It’s a great way to transition to a more plant-based diet.

A 6” Utility Knife was the perfect tool to gently release the florets from the romanesco leaves and stem. I saved my stem and thinly sliced it before using it in a stir fry later in the week, so be sure to save the ends since they are completely edible and full of fiber and other nutrients!

By blanching in boiling water and shocking the florets in ice water, you preserve the romanesco shape while brightening the green color. The trick is to use salted water and only cook the romanesco for a few seconds before immediately plunging into ice water to stop the cooking princess in its tracks. If done incorrectly, you’ll be left with mushy florets, not the desirable tender-crisp bites we created. Once the florets are chilled, drain from the water and set aside.

The unique part of this dish is the savory and slightly smoky chorizo emulsion. Using the same 6” Utility Knife, mince the chorizo sausage and place it in a medium pan with extra virgin olive oil. Over low heat, gently render the chorizo until crispy and most of the oil is separated out. Add white wine and cook until the wine has evaporated into the chorizo.

Add all the rendered chorizo to a blender, saving any fat left in the pan. To the blender, add the water and blitz until completely smooth. Slowly add the reserved chorizo fat and vegetable oil to emulsify. Strain this mixture through a fine sieve to remove any coarse bits of chorizo, it’s important to not press the chorizo mixture too much or it can give the emulsion a grainy texture.

After cleaning out the blender bowl, add the egg yolks, vinegar, and smoked paprika. Place on low speed, and slowly add the chorizo mixture to set the emulsification, much like making homemade mayonnaise. Once it’s done, taste for seasonings and you’re good to use on a variety of meat-minimalist dishes! Try the emulsion on sandwiches, crudites, and much more.

To finish the dish, place a dollop of chorizo emulsion at the base of a small plate and spread it into a circle or swipe. Top with a few pieces of the romanesco, followed by crispy garlic, flaky sea salt, and microgreens, if desired. The garnishes can be creative, or you can simply eat them as a snack board with a few other vegetables. Enjoy!

Romanesco with Chorizo Emulsion

This mesmerizing appetizer utilizes nutty romanesco, a cousin of both cauliflower and broccoli. Paired with a rich and smoky chorizo emulsion and topped with crispy garlic, flaky sea salt, and micro greens, this is one you need to taste to believe.

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 40 minutes

Cook Time: 15 minutes

Servings: 3-6 (~2 cups emulsion)

Ingredients:

• 1 head romanesco, leaves removed

• 1 tablespoon extra virgin olive oil

• 8 ounces chorizo, finely diced

• ¼ cup dry white wine

• ⅔ cup water

• ½ cup vegetable oil

• 2 egg yolks

• 1 teaspoon red wine vinegar

• ½ teaspoon smoked paprika

• Crispy garlic, for garnish

• Flaky salt, for garnish

• Microgreens, for garnish (optional)

Directions:

1. PREP. Bring a large pot of salted water to a boil. Half-fill a large bowl with ice cubes and cover with cold water to make an ice bath.

2. SHOCK. Slice the romanesco head into even medium-sized florets. Add romanesco to boiling salted water and cook until tender-crisp, about 90 seconds before removing with tongs or a wire spider and shock in ice water to stop the cooking. Once cool, drain, and set aside.

3. RENDER. Remove the skin of the chorizo and finely dice it. Place in a medium pan with extra virgin olive oil and gently render over low heat for 15 minutes. Add white wine and cook until the wine is completely evaporated, another 3 minutes.

4. BLEND. Transfer the cooked chorizo to a blender, reserving any rendered fat. Add the water to the blender and blitz until completely smooth. Slowly add the reserved chorizo fat and vegetable oil to emulsify. Strain this mixture through a fine sieve into a measuring jug to remove any coarse bits. Rinse the blender.

5. EMULSIFY. Place the egg yolks, vinegar, and smoked paprika in the clean blender and place on low speed. Slowly add the strained chorizo mixture to thicken the emulsification, much like making mayonnaise.

6. SERVE. To serve, place a dollop of chorizo emulsion at the base of a small plate and spread it into a circle or swipe. Top with a few pieces of the romanesco, followed by crispy garlic, flaky sea salt, and microgreens, if desired. Enjoy!

Chef’s Notes:

• If you’d prefer, you can use a tall-sided measuring cup and an immersion blender to make the emulsion.

• Do not press down hard when straining the chorizo mixture, as coarse bits of rendered chorizo will make the emulsion gritty.

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