Roasted Fioretto and Negi with Shaved Parmesan

Liven up your menu with roasted fioretto, negi, and shaved parmesan. Fioretto has a subtle sweet flavor and is more delicate and tender than standard cauliflower. Negi is a type of bunching onion with a garlic-like aroma, and a sweet earthy flavor. This dish is filled with its fresh flavors and beautiful colors. The tender, wine-poached negi are served on a platter, topped with the roasted fioretto and tomato mixture, and finished with Balsamic vinegar and shaved parmesan.

Servings

4

Prep Time

15 mins

Cook Time

40 mins

INGREDIENTS

12 ea. stalks Negi, roots trimmed and cut in half lengthwise
1 ea. head Fioretto, separated into florets
1 cup cherry tomatoes
1/2 cup white wine or vegetable stock
Extra virgin olive oil, as needed to coat
1 oz. balsamic vinegar
1 oz. shaved Parmesan
Kosher salt and ground black pepper, as needed

DIRECTIONS

Preheat a 350°F oven.
Lightly oil a baking sheet.
Season the negi with salt and pepper. Drizzle with white wine and olive oil. Place negi cut-side down on the baking sheet. Add more wine to the baking sheet. Cover with foil and bake in the oven for 20 minutes or until the negi are tender. Remove the foil and turn up the heat to 400°F and roast until slightly brown.
Once the negi have slightly cooled, remove the core end and separate the leaves.
Toss the fioretto with olive oil, salt, and pepper. Place in a single layer on a baking sheet and roast in a hot oven until golden brown and tender crisp, approximately 15 - 20 minutes. During the last 5 minutes of roasting, add the cherry tomatoes.

TO SERVE:

Scatter the negi on a platter, top with the fioretto and tomato mixture. Drizzle with balsamic vinegar and extra-virgin olive oil. Garnish with shaved parmesan.

Visit the vegetable pages to learn more about Fioretto or Negi.

Looking for seeds? Explore seeds here.

This dish was created for the Oishii Nippon Project in collaboration with the Culinary Institute of America. Click here to learn more.

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