Cavolfiore Romanesco Orogel, con le sue caratteristiche cimette verdi a spirale.

Romanesco Cauliflower

A type of vegetable with a distinctive shape and taste: Romanesco broccoli is grown exclusively in Italy and finds countless uses in traditional and commercial catering, particularly in the preparation of mixed vegetable side dishes, baked gratins and pickles.

Naturally high in fibre and vitamin C

Romanesco cauliflower

	For 100 g	Per serving ()
Energy	108 kJ / 26 kcal
Total fat	0 g
saturated fatty acids	0 g
Carbohydrate	3 g
Sugars	1.5 g
Proteins	2.3 g
Salt	0.02 g
Fiber	2.2 g
Vitamin C	30 mg (38%*)

Energy
For 100 g	108 kJ / 26 kcal
Per serving ()
Total fat
For 100 g	0 g
Per serving ()
saturated fatty acids
For 100 g	0 g
Per serving ()
Carbohydrate
For 100 g	3 g
Per serving ()
Sugars
For 100 g	1.5 g
Per serving ()
Proteins
For 100 g	2.3 g
Per serving ()
Salt
For 100 g	0.02 g
Per serving ()
Fiber
For 100 g	2.2 g
Per serving ()
Vitamin C
For 100 g	30 mg (38%*)
Per serving ()

Directions

Cooking pan 8 minutes

Pour the product in a non-stick pan with a drizzle of extra-virgin olive oil and 8 tablespoons of water without thawing. Put the lid on and cook for 8 minutes over medium heat. Use as desired.

Pot 5 minutes

Pour the product into boiling salted water without thawing. Wait for the water to start boiling again and cook for 5 minutes. Drain and use as desired.

Microwave 3 minutes

Prepare a portion of frozen product of 150g, pour the product in a microwave-safe container, cover with lid and cook at 800 W for 3 minutes.

Steam oven 5 minutes

Place the product on a perforated baking tray without thawing. Then, put it in a steam oven at 98 °C. Wait for the temperature to rise again and cook for 5 minutes. Take it out of the oven, and use as desired.