Mezcal Sautéed Fioretto

Fioretto is a sweeter more delicate hybrid vegetable developed by Tokita Seeds that can cooked a number of ways. In today's recipe, we head south of the border to give our Fioretto a Mexican flare. Mezcal Sautéed Fioretto is a simple dish to prepare that can be served as an appetizer or side dish. 

Preparation

  1. Preheat a medium sauté pan, with the burner set to med-high.
  2. Breakdown half of a head of Fioretto by cutting off individual florets in a vertical manner exposing the tasty slender stems.
    Note: Remember the stalk of the Fioretto is tender and delicious, never discard it, 
  3. Add the coconut oil to heated pan. 
  4. Once the oil has melted, add Fioretto, Salt, Cayenne Pepper, Crushed Red Pepper. 
    Note: Amount of Cayenne and Crushed Red Peppers can be taken up or down to easily change the heat profile of the dish. 
  5. Sauté 5 minutes, tossing or stirring the Fioretto every minute. 
  6. Add Mezcal and juice from fresh squeezed lime, and sauté over heat for another 2 minutes. 
  7. Remove from heat, plate and garnish with lemon zest and a pinch of salt. 
Makes 2-4 servings

Ingredients

1 Tablespoon Coconut Oil
1/2 Teaspoon Salt
1/2 Teaspoon Crushed Red Pepper
1/4 Teaspoon Cayenne Pepper
1/2 Lime, Squeezed
1 Ounce Favorite Mezcal

for garnish

- Lemon Zest
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