When I found Romanesco

gluten free linguine romanesco recipe

Linguine with Romanesco and scampi recipe

The snow melted within two days, leaving room to fall again. A gorgeously sunny one on top.

We were glad that we’d only had a tease of winter. We were not ready. I was not ready to leave some of my favorite vegetables and salads behind. In fact, despite the fact that we are between seasons and soon enough homegrown vegetables will become scarce, these days, I am really inspired to cook.

See? I’ve been really busy making things in the kitchen. Trying new things. Revisiting old ones. And loving every piece of it. Here are a few snapshots from what happened.

Today I even found Romanesco.

I could not help but let a few words of excitement escape from between my lips when I spotted them, gloriously bundled up inside a woven basket in a corner of the local farm stand. They looked so inviting that I wanted to pick one after the other until the basket was empty and I had them all.


I wanted to store them the way squirrels sneak in to put nuts aside. So that they’d stay and keep me company during the upcoming wintry months.

Will you sell more Romanesco over the next weeks?” I asked the young girl at the cash register.

She looked surprised, with a I-don’t-know-why-do-you-ask expression on her face.

I didn’t wait for her answer. She didn’t know anyhow. And on my end, I knew I’d come back to the store to check regularly.

When I returned home, it was almost eleven thirty and I was feeling hungry. The radio was playing a Jane Birkin’s song while P. was working in the office.

Are you hungry?” I asked him from the kitchen.

I wanted him to be, because I had a great lunch idea in my head.

I imagined a dish of pasta loaded with greens–something delicious and comfy to nourish our big appetite.

Linguine, I thought. Lulu will clap in her hands at the sight of pasta. I knew she would.

So it happened. I cooked linguine and then I blanched peas and baby lima beans and zucchini with my Romanesco florets. I sauteed scampi and prepared a light white sauce with a dash of Vermouth and lots of fresh herbs.

It was a lunch quick to fix. Loaded with flavor and contrasting textures. Inviting!

We loved it.

romanesco gratin gluten free

The next day, after a walk to the botanical garden in search of pretty leaves, I decided to experiment more and baked a Romanesco gratin–and a chocolate and pear clafoutis too (you’ll want to taste this one). Which made us equally happy. Hungry for more.

Romanesco and broccoli gratin (gluten free)

I was assured that I’d want to cook these dishes again this week. And hopefully the next.

As long as I can find Romanesco.

Fingers crossed, oui?

Ah fall, I really like your colors and flavors.

A lot.

Chocolate and pear clafoutis (gluten free)

chocolate and pear clafoutis

romanesco gratin

Quinoa linguine Recipe with Romanesco, mixed greens and scampi

For 4 people

You need:

  • 3.5 oz (100 g) baby lima beans (frozen)
  • 1 small head Romanesco, cut in florets
  • 3.5 oz (100 g) green peas (frozen)
  • Sea salt
  • 1 small zucchini, julienned finely
  • 12.5 oz (350 g) linguine (made with quinoa, gluten free)
  • 2 tablespoons olive oil + more to drizzle
  • 1 teaspoon ground coriander
  • 3 garlic cloves, peeled and minced finely
  • 1 inch ginger root, peeled and finely chopped
  • 7 oz (200 g) scampi (cleaned, frozen)*
  • 1/4 cup Vermouth
  • 2 teaspoons cornstarch
  • 1/2 cup heavy cream
  • Sea salt and pepper
  • 2 tablespoons fresh parsley chopped finely

*You can also use small shrimp


  • Blanch all the greens separately in salted boiling water for 1 minute. Drain and rinse them under cold water; set aside together in a large bowl.
  • Cook the linguine according to the instructions on the package; keep warm on the side.
  • In a frying pan, heat 2 tablespoons olive oil over medium heat. When warm, add the ground coriander and cook for 1 minute, until fragrant. Add the garlic and ginger, and continue to cook for 1 minute.
  • Add the scampi and cook for 2 minutes.
  • Add the Vermouth and then cook for 1 minute.
  • Stir in the cornstarch.
  • Add the cream and simmer the sauce for 2 minutes. Season with salt and pepper.
  • Add to the pot the linguine, vegetables and scampi. Toss gently and season with salt and pepper to taste. To serve, divide the pasta in plates. Add the chopped parsley and drizzle with olive oil (flavored with truffle, if you like).
Le coin français
Linguine au chou Romanesco, légumes verts et langoustines

Pour 4 personnes

Ingrédients :

  • 100 g de petites fèves (congelées)
  • 1 petite tête de chou Romanesco, détaillée en petits bouquets
  • 100 g de petits pois (congelés)
  • Sel de mer
  • 1 petite courgette, détaillée en julienne
  • 350 g de linguine
  • 2 càs d’huile d’olive + pour servir
  • 1 càc de coriandre en poudre
  • 3 gousses d’aïl, pelées et émincées
  • 2,5 cm de racine de gingembre, pelée et finement hachée
  • 200 g de langoustines (congelées)*
  • 60 ml de Vermouth
  • 2 càc de maïzena
  • 120 ml de crème fleurette
  • Sel de mer et poivre du moulin
  • 2 càs de persil haché

*Vous pouvez remplacer par de petites crevettes

Etapes :

  • Faites blanchir pendant 1 minute tous les légumes verts séparément dans un grand volume d’eau bouillante salée. Rinsez et mettez de côté dans un grand saladier.
  • Cuisez les linguine selon les instructions sur le paquet. Gardez au chaud de côté.
  • Dans une poêle, faites chauffer 2 càs d’huile d’olive sur feu moyen. Ajoutez la coriandre et cuisez pendant 1 minute. Ajoutez l’aïl et le gingembre, et poursuivez la cuisson pendant 1 minute.
  • Ajoutez les langoustines et cuisez pendant 2 minutes.
  • Ajoutez le Vermouth et cuisez pendant 1 minute.
  • Mélangez à cette sauce la maïzena.
  • Ajoutez la crème et faites mijoter pendant 2 minutes. Assaisonnez de sel et de poivre.
  • Ajoutez les linguine, les légumes et les langoustines. Mélangez délicatement et rectifiez l’assaisonnement si nécessaire. Servez en assiette et ajoutez le persil et un filet d’huile d’olive (parfumée à la truffe, si vous en avez et vous aimez).


  1. I love the cavolo romanesco! Great recipes! I usually make a traditional sicilian pasta dressing with romanesco, sultanas, saffron and toasted pine nuts. Love your pics, very beautiful!

  2. Je ne sais plus comment j’ai découvert ce site mais j’adore ! C’est mon petit moment de bonheur, mon bonbon sur la langue, l’endroit où je pourrais regarder les photos en boucle, la bouille de votre petite fille et ces mets qui ont l’air aussi délicieux les uns que les autres. Encore ! =)

  3. Romanesco is such an interesting looking vegetable. The gratin looks delicious, and you’ve captured autumn so beautifully in the photos!

  4. Béa, this post is breathtaking. You have a gift. The continuity within your food, the styling, and your photography is something I aspire to. Thank you always for such inspiration.

  5. Oooh, I love romanesco too! It’s good and stylish, we can say. The only strange thing for me is, why do you all say “linguini” instead of “linguine”?

  6. Magnifique ! J’espère que la recette du gratin et du dessert vont bientôt arriver !

  7. Les Romanescos font partie de ces légumes tellement beaux que je ne les mange du coup jamais frais, attendant toujours le tout dernier dernier moment pour les cuisiner. la solution serait peut-être d’imprimer ces photos et de les placarder sur mon réfrigérateur !

  8. I live in the Midwest and had never seen romanesco until we went to visit our son in Seattle two weeks ago. I bought some and roasted it in olive oil, drizzled with balsamic. Oh, my goodness!! I love it and now will seriously haunt the produce vendors here looking for more. I’m ready to try your linguine recipe!!

  9. stunning bea, how i like hearing about your recipe inspiration. yes fall is here and not gone. yesterday was stunning and more to come. gorgeous walk in the woods with lulu, she is growing!

  10. How beautiful, delicious, comforting! I just visited New England, and you guys are lucky to have such a gorgeous autumn! Thank you for this post.

  11. I continue to use white all purpose flour when I am baking. Please advise if I can substitute my white flour in Bea’s recipes as I know she normally does not use white flour. If yes, do I use the same amount called for in the recipes? I, too, am anxiously awaiting Christmas to give and to receive this much awaited cookbook! Thanks, Del

  12. I got some at Wilson’s Farm last week and thought it was so pretty.

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  14. Bea – the purple berry looks to be American Beautyberry (Callicarpa americana), a wonderful medium-sized shrub that looses its leaves but the berries hang on into the winter if the birds do not get them.

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  16. BONNE ANNEE d’ici en Belgique. LOVE your photos & stories 🙂 And recipe ideas of course. All of the best in 2012, good eating ! BON APP’ as we say here before a meal !!

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  18. I absolutely love your Romanesco broccoli pictures… I grew some of my own last year using ElectricFertilizer as I call it – check out my experiment – growing plants faster & healthier using electricity.

    We’re big fans of this type of broccoli – will try out some of your recipes too!

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  21. Just found this googling for recipe ideas for Romanesco, which I found today in my local farmer’s market. We can’t do any kind of pasta (grain free) but the combo of the scampi with the veggies looks lovely and shredded, lightly cooked zuchinni or possibly spaghetti squash can fill the linguine niche. Also, have you published your clafouti recipe? Would love a gluten-free clafouti. We have a pear tree and I made wonderful pear clafouti from our pears, but now, being off grain and sugar, I’m looking for alternatives!

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