2 Tbs. pine nuts
1 head broccoli romanesco (1 – 1½ lb.)
Salt
2 Tbs. butter
½ - 1 tsp. freeze-dried green peppercorns
Toss nuts in preheated 325-degree oven until golden, about 8 minutes; set aside to cool. Turn to lowest setting and warm a serving dish.
Trim heavy stem base and leaves from romanesco.Set stem end down in heavy pot in ¾” boiling water.Cover tightly and cook over moderate heat until tender throughout, 7 – 8 minutes. Salt sparingly.
Meanwhile, in a small skillet, heat butter with peppercorns over low heat until liquid turns pale golden.
Set romanesco in dish; pour over peppercorn butter. Sprinkle with pine nuts.Serve hot.Serves 4.
