Romanesco broccoli is an old Italian variety that has recently been revived, as it has an interesting flavour that is milder than calabrese broccoli. It is related to the cauliflower family and is sometimes called Minaret.
The heads, consisting of spiralling green, tightly packed florets, look more like cauliflowers. The centre thick stem, which is removed before cooking, has little flavour. Romanesco is harvested in the late autumn before the other broccolis. It has a very soft texture when cooked and easily reduces to a sauce. This is why the Italians traditionally mix it with the strong flavours of salted anchovies, brined olives, hot chillies and salty Pecorino.
To prepare Romanesco, cut away the thick stem at the base and any brown parts.