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Re: No Subject (Broccoli)

 
>On Sun, 3 May 1998, RayHammett wrote:
>
>> 	First let me say that my Italians cousins simply refer to it a Broccoli.
>> However, we all know what Broccoli here in the U S looks like. This plant,
>> although similar in taste looks like a green or perhaps chartreuse
>> cauliflower.  It is a large head and the flower or florets appear in a swirl
>> pattern
>
>Take a look at Broccolia 'Calabrese' or 'Early Romanesco'-- photo at
>http://www.italcont.com/ingegnoli/broccoli.htm
>
>If that's what you want, it's available through several US seed
>catalogs... try Burpee, Parks, Pinetree and Shepherds.
>
>Kay Lancaster    
 

I've been off duty for a while and this is why I answer only now. I agree,
the plant you described should be a Broccolo  romanesco, aka Cavolo romano
(the chartreuse green and the spiralled flower are its distinctive
character). The website Kay suggested, Ingegnoli seeds, is very dear to my
heart, as my grandmother used to buy her seeds  from them (at the shop of
course) at the beginning of the century. They still offer a good selection
of Italian veggies. If you can't find the seeds at the US catalogs, try with
them, I think they ship everywhere in the world.
 And, when you have raised your first plants, try this very easy, typically
Roman dish: sauté the flowers (divided into smaller pieces) in olive oil
with  garlic and red hot pepper, adding a little water continuosly until
they are cooked (should be soft but not falling apart or viscid). Stir well,
add some pecorino cheese (stronger than parmisan)  and use it as a  sauce
for a  spaghetti dish.

Ciao,
Alessandra
****************************************************

Alessandra Vinciguerra
American Academy in Rome
Via Masina,5
00153 Roma
Tel:0039\6\5846.444

puglisi@librs6k.vatlib.it

Check the Academy's Web site: http://www.aarome.org
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