Roasted Fioretto and Negi with Shaved Parmesan

Our Fioretto and Negi recipe utilizes Japanese vegetable seeds sourced from Tokita Seed Company. The Culinary Institute, in collaboration with The Oishii Nippon Project, demonstrate how to 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 fresh flavors and beautiful colors highlighting seasonal Japanese produce. 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.

 

Preparation:

    1. Preheat oven to 350 degrees.

    2. Place Negi, cut side up, on an oiled pan. 

    3. Generously season with salt and pepper and drizzle with white wine and EVOO.

    4. Flip the Negi so they are cut side down, pouring more white wine over them. 

    5. Cover pan with foil and place in oven for 20 minutes, or until Negi are tender.

    6. Remove foil and turn up heat to 400 degrees, roasting until slightly brown. 

    7. Once the Negi have cooled, remove core and separate leaves. 

    8. Toss Fioretto with olive oil, salt and pepper and place in a single layer on a baking sheet. 

    9. Roast in the hot oven for approximately 15-20 minutes, until golden brown and tender crisp. 

    10. During the last five minutes, add cherry tomatoes to roast.

       

To Serve:

  1. Scatter Negi on a platter and top with Fioretto and tomato mixture.  

  2. Drizzle with balsamic vinegar and EVOO.

  3. Garnish with shaved Parmesan.

 

Check out our website to learn more about Fioretto or Negi.  

Interested in growing these Japanese vegetables? Buy them our website.

This dish was created for the Oishii Nippon Project in collaboration with the Culinary Institute of America. Link here for a video demonstration and more ONP recipes. 

 

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Makes 4 servings

Ingredients

2 stalks Negi, roots trimmed and cut in half lengthwise
1 head Fioretto, separated into florets
1 cup cherry tomatoes
1/2 cup white wine
1/2 cup EVOO, as needed
1 oz. balsamic vinegar
1 oz. shaved Parmesan
kosher salt
ground black pepper
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